Sausage Stuffed Peppers

May 10th, 2012  |  Family Dinner, Oink  |  0 Comments

I remember the first time I reluctantly tried my Ma-Maw's stuffed bell peppers.  Like most vegetables when I was a kid, bell peppers were not in my repertoire.  There was something about a cute, little individual stuffed thing that intrigued me and well, if there was hamburger meat in there, it couldn't be so bad.  One bite {with a little ketchup} and I was sold!  It's been years since I've had my great-grandmother's version, but as I was looking through her cookbook for inspiration for dinner last night, I was certainly inspired by the simplicity of these stuffed peppers.  I decided to substitute Italian sausage for the hamburger meat and added in chopped mushrooms for a little extra texture, but certainly if you prefer hamburger meat--use it!  If you don't like mushrooms--skip them!   These peppers were fabulous--the pairing of red bell peppers with sweet Italian sausage was perfect.  I served these over a bed of quinoa mixed with sauteed spinach, red onions and a splash of lemon juice.  It was perfect.


1 lb Italian sausage, mild or hot--you choose
1 8oz package sliced mushrooms
1 small white onion, diced
1 cup Saltine crackers, crushed [about 20]
2 eggs
1/2 teaspoon salt
1/2 teaspoon black pepper
4 bell peppers--I used red, but any color will work
1/4 cup parmesan cheese


Preheat oven to 350 degrees on Convection Bake setting.  Cut out stems and remove seeds from bell peppers.  Place them in a bowl and pour boiling water over them.

In a large skillet over medium high heat, brown sausage, stirring occasionally.  Add onions and mushrooms and continue stirring until they begin to brown.

When sausage, onions and mushrooms are fully cooked, transfer mixture to a large bowl and stir in crushed crackers, eggs, salt and pepper and mix well.

Drain water off peppers and divide sausage mixture evenly into peppers.

Place stuffed peppers into a casserole dish and pour 1/2 cup of water into the bottom of the dish.  Cover peppers with aluminum foil and bake for 45 minutes.

Remove foil, sprinkle peppers with parmesan cheese and continue cooking peppers for another 8-10 minutes and cheese begins to turn golden brown.


Remove from oven and serve over a bed of sauteed spinach and onions mixed with prepared quinoa.  You could also serve it with a side of warm marinara and I bet it would be yummy!

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