The summer has been sweltering, and for months I resisted turning on the oven. Then the peppers arrived! I couldn't help but crave one of my go-to comfort dishes: stuffed peppers. I already had some heirloom tomato sauce that I made earlier that week, so I decided to heat up the kitchen and feast.
Although Hungarian bell peppers are excellent pickled, sauteed, or in salads, I love to stuff them. Disclaimer: there are countless ways to stuff peppers (boiling, microwaving, roasting, or "crockpotting" the peppers, adding meat/rice/veggies to the filling, etc). Don't hesitate to find the recipe that works best for you! I like to pre-roast the peppers, prepare the meat filling, stuff the peppers, top with cheese, and melt!
- 4 sweet Hungarian bell peppers (or any bell pepper)
- Kosher salt and olive oil to drizzle
- 1 medium yellow onion
- A few sprigs of basil and oregano
- 1 tbsp butter
- 2 tbsp olive oil
- 1 pound bulk mild Italian sausage
- 1 cup tomato sauce
- Kosher salt and black pepper to taste
- 4 slices mozzarella cheese
- Fresh basil for garnish
- Preheat the oven to 400 degrees F.
- Cut off the tops of the peppers and scoop out the seeds. Lightly sprinkle the inside of the peppers with salt and place in an oven safe dish. Drizzle with olive oil and bake for 30 minutes or until tender.
- For the stuffing, chop up the tops of the peppers, the onion, and the basil and oregano.
- In a large pan over medium high heat, saute the chopped onion, pepper, and herbs with 1 tbsp butter and 2 tbsp olive oil. Cook for about 10 minutes or until the vegetables soften. Add the sausage and brown for 5 minutes or until cooked almost through. Stir in the tomato sauce. Season with salt and pepper to taste and cook for about 15 minutes. If it looks too dry, add more tomato sauce.
- Remove the peppers from the oven. Fill the peppers with the stuffing mixture. Cover the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Garnish with basil and serve hot.