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Stuffed Peppers with Sausage & Sun Dried Tomatoes

July 3, 2012


When I was a kid, my mother often made stuffed peppers or tomatoes in the summer, when they were local, plentiful & super fresh. There would be some slight variation in ingredients now and again, but the essence was always Italian.

Staples would be olive oil & garlic, of course, rice, and bread crumbs. Sometimes she added cheese, sometimes she added sausage. And for seasonings there would typically be basil and perhaps a dash of oregano. She rarely used onions as my father professed not to like them, but he never noticed when she sneaked some in.

My version of stuffed peppers is based on hers. I think she’d like them!

You’ll Need:

4 whole red peppers, tops & seeds removed

1 sweet onion, diced

1 cup cooked rice

6 links hot Italian sausage, out of casings & rough chopped (NOTE: Use sweet Italian sausage if you don’t like things hot & spicy.)

8 sun dried tomatoes (in olive oil) drained & diced

3 tbs EVOO

4 tbs Romano cheese

1 tsp minced garlic

1 tsp dried basil

1/2 tsp salt

1 tsp pepper

4 tbs Plain bread crumbs

A sauté pan

A medium mixing bowl

A slotted spoon

A wooden spoon

A soup spoon

A roasting dish large enough to hold the upright whole peppers in a single layer


1. Heat the EVOO over medium high in the the sauté pan & add the diced onion & brown it.

2. Remove the browned onion with a slotted spoon to the medium mixing bowl.

3. Add the roughly chopped sausage to the sauté pan & brown it.

4. Remove the browned sausage with a slotted spoon to the medium mixing bowl. Reserve the oil in the pan.

5. Add the sun dried tomatoes, garlic, Romano, salt, pepper & basil to the onion & sausage & mix well with a wooden spoon.

6. Add the cooked rice to the onion sausage mixture & give it another good stir.

7. Stuff the pepper cavities with the sausage mixture using the soup spoon, mounding a bit on top. (if you have stuffing left over, use the pepper tops as a base and spoon the filling over them, too.)

8. Sprinkle everything with bread crumbs, then drizzle the oil from the pan over all.

9. Bake at 350 approximately 45 minutes to an hour, til the peppers are browned & softened.

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