Sausage Stuffed Peppers
Sweet peppers stuffed with sausage, veggies and cheese, topped with crunchy breadcrumbs
Ingredients
- 2 large sweet peppers or 3 medium, any colour
- 1 lb Italian sausage meat mild or hot
- 1 Tbsp extra virgin olive oil
- 1 clove garlic
- ½ onion
- ½ medium eggplant or 1 small summer squash
- ½ sweet pepper, opposite colour of main peppers
- 8 medium mushrooms
- ¼ cup diced hot peppers optional
- salt and pepper to taste
- 1 cup shredded sharp cheddar cheese
- 2-3 tsp bread crumbs
- handful fresh chopped parsley
Instructions
- Preheat oven to 350°. Cut peppers in half and scoop out seeds and veins. Lay upright in baking dish, cover with foil and pre bake while oven is preheating, approximately 15 minutes. Alternatively, peppers can be steamed in the microwave for 3-5 minutes prior to filling.
- Saute onion and garlic in olive oil at medium heat just until softened. Add diced pepper, hot pepper if using, chopped mushrooms, diced peeled eggplant or summer squash (no need to peel summer squash). Continue to cook a few more minutes, until all vegetables are just softening.
- Move veggie mixture to edge of pan and add sausage meat. Brown meat, breaking up chunks until almost cooked. Stir all filling ingredients together. Taste and season with salt and pepper if needed. If prepping in advance, allow mixture to cool and refrigerate until ready to assemble peppers.
- Stir shredded cheese and parsley into stuffing mixture.
- Remove peppers from oven and pour out any liquid that has formed in the bottom of peppers. Add stuffing, pressing well into the bottom and heaping on top. Cover with same foil and bake 20 minutes.
- Remove foil, add breadcrumbs and change oven setting to convection bake or roast. Cook another 20 minutes or until top is browning.
Tried this recipe?Let us know how it was!