Sausage and Cheese Stuffed Peppers

Yield: 4 servings
Zest Factor: Medium

Adapted from the November 2009 issue of Chile Pepper magazine.

Sausage and Cheese Stuffed Peppers


  • 1/2 cup plain bread crumbs
  • 1/4 cup grated pecorino cheese, divided
  • 2 tablespoons roughly chopped flat-leaf parsley, divided
  • 1 1/2 tablespoons olive oil, divided
  • 2 links hot Italian sausage
  • 1 tablespoon tomato paste
  • 4 to 6 Calabrian peppers in olive oil, or 2 chipotles in adobe, roughly chopped
  • 2 tablespoons raisins, chopped
  • 1 1/2 tablespoons pine nuts, toasted and chopped
  • 4 small bell peppers, halved, seeded and stemmed
  • Salt and freshly ground pepper


  1. 1

    Preheat the oven to 400°F.

  2. 2

    In a small bowl, combine half the bread crumbs, half the pecorino, 1/2 tablespoon parsley and 1/2 tablespoon of the olive oil. Set aside until needed.

  3. 3

    In a large skillet over medium high heat, warm the remaining tablespoon of olive oil. Remove the sausage from its casing, and stirring occasionally, cook in the pan until browned, about 5 minutes. Add tomato paste and 2 tablespoons of water; stir to combine.

  4. 4

    Take off the heat, and add the Calabrian peppers, raisins, pine nuts, remaining parsley, remaining pecorino and remaining bread crumbs. Season with salt and pepper.

  5. 5

    Place the bell peppers, cut side up, in a baking dish. Evenly divide the sausage mixture to fill each bell pepper half. Top with bread crumb mixture.

  6. 6

    Place in the oven, and bake for 12 to 15 minutes. Remove the peppers from the oven, and if desired, drizzle a little extra oil of oil from the jar of Calabrian peppers. Serve hot.


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: