Yields:
6 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
25 Mins
Total Time:
45 Mins
This recipe is a wonderful comfort food with a fun twist on classic sausage and peppers. Any ground meat or tofu can be used in place of the sausage meat which allows you to fit the recipe into your dietary needs. Traditional stuffed peppers use rice but for this I wanted to tie in the idea of a classic fair sausage and peppers on a roll by using the stuffing. This recipe can be adjusted to using mini peppers sliced vertically and filled to be used as an appetizer option or stick to full sized peppers for an entree.
Ingredients
Adjust Servings
- Stuffing
Instructions
- In a preheated skillet add 1 tbsp of oil. Once ready add your garlic and saute until slightly browned.
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Add your ground meat and cook until browned. Make sure to stir and break up large chunks. Drain the fat. Set aside.
Stuffing
- In a saucepan melt your butter. Saute the onions and celery until tender.
- Stir in all the minced herbs and poultry seasoning. Add the broth and let come to a simmer. Remove from heat.
- In a mixing bowl place your cubed bread. Slowly start pouring your broth mixture over the bread, you may not need all the broth. Gently toss. You want it moist but not soggy.
- Add in the shredded cheese (optional) and mix well.
- Mix in the cooked ground meat. Season with salt and pepper to taste. Set mixture aside. Pepper Prep
- Start by washing and removing any stickers from your peppers. Cut the very top off the peppers and remove the inner pulp/seeds Rinse the inside to ensure all seeds have been removed Assembly
- Fill the prepped peppers with the meat stuffing mixture. Make sure to press the filling down as your filling to ensure no gaps or air holes.
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In a saucepan place your peppers standing up. Pour your broth in the saucepan around the peppers- be careful not to pour the broth into the filled peppers. Fill just under the cut line of the pepper.
- Top the peppers with cheese if using.
- On medium heat let the broth come to a simmer - do not boil. Let it cook until the peppers are tender, about 10-15 minutes
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Once a fork can easily pierce the pepper pull from the broth using tongs.
