Sausage Stuffed Mini Peppers
From the Honeymoon Kitchen
Welcome to the new blog!!!! If you came over from the old Tumblr account, you know that my fabulous husband and the other half of the honeymoon kitchen has been working tirelessly over the past week to design this beautiful new interface. I asked him for a few small added features and he blew me away with a whole new blog that rocks my world. Technically it’s still a little under construction, so bear with us through a few more changes. But since lots of the best features (search, comments on recipes, sweet rotating features section, etc) are up and running, we decided to make the switch.
Now, on to the recipe at hand. We figured we should kick off the new site with a honeymoon kitchen original. A few years ago we came up with a topping for Italian sausages that is basically pepper and onion strips simmered in tomato sauce. So when we received a bunch of mini bell peppers in our CSA produce box, we decided to go Top Chef on them and try to “deconstruct” our Italian sausage dish into a stuffed pepper. The result was perfectly spicy, juicy, and not very hard to throw together. We had them for dinner with a salad and a few other antipasti, but they’re really destined for a fantastic appetizer platter.
We hope you enjoy the peppers, and the new website!
- 16 mini sweet bell peppers
- 2 4-oz hot Italian sausages
- 1 cup yellow or white onion, chopped
- 2 cloves garlic, minced
- 1 cup of your favorite marinara sauce – jarred is totally fine, but if you have homemade, more power to you!
- 2 tsp giardiniera relish (pickled hot peppers and other veggies, minced up into a relish – check the condiments aisle)
- salt, to taste
- pepper, to taste
- 1/2 Tbsp butter
- 1/4 cup Italian seasoned breadcrumbs (or whole wheat bread crumbs with about a teaspoon of Italian seasoning mixed in)
- Preheat oven to 350 degrees.
- Cut stems off of peppers. Use a paring knife to carefully dislodge any seeds and big pithy ribs. Set peppers aside.
- Slit open the Italian sausages and squeeze the meat into a medium skillet. Cook over medium-high heat until browned. Use a slotted spoon to remove the sausage and set aside on a paper towel to drain.
- Add onion and garlic to sausage drippings. Saute over medium heat until onion is soft, about 3-4 minutes.
- Reduce heat to low and add the cooked sausage, marinara sauce and giardiniera to pan. Simmer for 5 minutes, stirring occasionally. Taste and season with salt and pepper.
- Fill each pepper with sausage mixture. I used a regular table spoon to do this. I’d dollop some in, flip the spoon upside down and use the handle to make sure it got down to the tip. Then I’d go back to the spoon side to fill it to the top.
- Arrange peppers in a baking dish that is small enough to force them to stand up.
- Melt butter in a small microwave safe bowl. Add bread crumbs to melted butter and stir them together to combine.
- Sprinkle the tops of the peppers with breadcrumbs.
- Bake for 15 minutes, or until breadcrumbs begin to brown. Allow to sit for 5 minutes before serving – these suckers get steamy inside!
Makes 16 stuffed mini peppers.