Sausage Stuffed Peppers

September 27, 2019

Sweet and spicy peppers are in abundance at farmers markets and CSA’s in the fall. This simple recipe from Marti Emch of MEEL uses them to good effect with delicious local sausage from Wedge Oak Farm.

Ingredients

2 tablespoons olive oil, plus extra for drizzling

1 onion, chopped

1 pound ground Italian sausage

2 cloves garlic, minced

3 sprigs rosemary, leaves chopped

2-4 small tomatoes, chopped

1 cup breadcrumbs

2 pounds sweet peppers

2 tablespoons grated parmesan

Preparation

1. Preheat oven to 400ºF. Heat oil in a large skillet over medium heat. Add onion and sauté for 5 minutes until soft.

2. Add sausage to pan and cook, breaking apart, until browned, about 5 minutes.

3. Add garlic, rosemary, and tomatoes and continue cooking until the tomatoes have collapsed into the sauce. Add bread crumbs and stir well. Season with salt and pepper.

4. Cut peppers in half lengthwise, remove the seeds, and place skin side down in an ovenproof baking dish.

5. Divide sausagemixture among the peppers, then drizzle with a little olive oil and a sprinkle of grated parmesan.

6. Bake for 20-25 minutes, or until browned and sizzling.