Get a taste of summer with stuffed peppers with Berkshire Italian pork sausage! I don’t know about you, but I am getting the itch for longer and warmer days.
Who doesn’t like a really tasty stuffed pepper? I have tried so many recipes, but none have really compared to this one that Linda Hanks has on her blog, “Linda’s Italian Kitchen.”
The stuffed peppers are easy, and what a better way to use red and yellow peppers. Red and Yellow peppers are so flavorful, and look so beautiful in the pot as they cook.
- 2 red bell peppers
- 2 yellow bell peppers
- 1 onion
- 2 cloves garlic
- 2 Tbsp. olive oil
- 1 lb. Circle B Ranch Sweet Italian Sausage
- 1 cup brown rice
- ½ cup unflavored bread crumbs
- 3–5 Tbsp. (according to taste) Grated Romano Cheese
- 1 egg
- Parsley, chopped fresh (gauge amount according to taste)
- Salt to taste
- Pepper to taste
- 1 (24 oz.) jar Marina’s Italian Style Tomato Sauce
- Cut the tops off the peppers and dice up the pepper tops.
- Dice up one onion and two cloves of garlic.
- Add 2 tablespoons of olive oil into a sauté pan and add garlic, onion and peppers.
- Sauté until the onions are translucent.
- Take the Circle B Ranch sausage out of its casing and cook the sausage with the vegetables until the pork sausage has browned.
- In a bowl add one cup of brown rice, 1/2 cup of unflavored bread crumbs, and the browned sausage, peppers, onion and garlic.
- And add one egg, a few tablespoons of Romano Cheese. Add chopped parsley, salt and pepper to taste.
- Stuff the peppers with the filling, and place in a deep baking dish. It they don’t stand up on their own you can trim off a small part in the bottom.
- . Pour about 3/4 of a jar of Marina’s Italian Tomato Sauce into the bottom of the dish and sprinkle the peppers with some Romano cheese.
- Put into a 350 degree heated oven for 1 hour or until the peppers are fork tender.
- Take out of the oven and let cool for a few minutes. Serve a whole pepper for dinner. These are truly delicious!
- You can substitute green bell peppers if you would like, but I have found they are not as flavorful as the red and yellow.