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Stuffed Red Bell Peppers

  • 1 1/2 pounds sweet Italian sausages, casings removed, or chorizo, for a little spice
  • 1/2 cup finely chopped red onion
  • 1/4 cup fine dry breadcrumbs
  • 1 large egg
  • 1 teaspoon ground black pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon minced fresh rosemary
  • 4 medium-size red bell peppers (each about 4 to 6 ounces), halved lengthwise, seeded
  • Your favorite cheese for topping, Parmesan works nicely here, or a nice Fontina melted on top

Preheat oven to 350°F. Mix ingredients in large bowl until well blended. Fill pepper halves with sausage mixture, dividing equally and mounding slightly. Arrange in 13 x 9 x 2-inch baking dish. (Can be made 1 day ahead. Cover; chill.)

Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165°F, about 1 hour. If you’re topping it with cheese, add the cheese for the last 10 minutes.  Transfer peppers to platter. Garnish with rosemary sprigs and serve.

This entry is related to the following products. Click on any of them for more information.
Onion, Pepper: Bell or Sweet, Onion, Red,


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