Italian Stuffed Peppers
Well if you haven’t heard on my Facebook already, we had a DUMPING of snow this week. around 50cm here… that’s CRAZY! Just a few weekends ago, Clint and the girls (yes Hazel too) were outside on a Saturday evening having an evening winter bonfire and it was NOT cold… barely even any snow! Now… well let’s just say it took Clint around 4 hours WITH a friend (on a tractor with a snow plow) to clean out the driveway after he got stuck trying to make it up the laneway after work. #CanadianWinterProblems
To help warm him up after working outside the in the blowing cold snow, I made him a warm (and yes, very easy) dinner of Italian Stuffed Peppers topped with melted parmesan and mozzarella cheeses, along with baked potatoes and a salad. It was the perfect way to warm up and fill up after the snow storm of 2016!
I used mini-peppers which meant less cooking time, and perfectly portioned out servings for the girls. Also, I found using a blend of cheeses really helped intensify the filling flavours, but you can use any cheese that will get melty and stringy in the oven!
- 3 mild or hot Italian Sausages
- 8 mini peppers, assorted colours
- 2 tbsp Basil Infused Olive oil (using regular olive oil is fine, but add basil as a spice)
- 1/3 cup sweet white onion, chopped
- 1 1/2 tsp oregano
- 1 tsp thyme
- 1/2 tsp basil (or more if you used regular olive oil)
- 1/3 cup chicken broth
- 1/2 cup parmesan cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- Preheat you oven to 375 degrees.
- In a large non-stick pan, add olive oil. Over medium heat crumble sausage and cook until no longer pink.
- Add onion and cook until translucent.
- Add the oregano, basil and thyme. Continue cooking until onions are browned. Remove from heat.
- In the meantime, slice the peppers in half lengthwise. Remove any seeds and stem.
- In a medium sized casserole pan dd the chicken broth. This will help cook the peppers and prevent burning/sticking.
- Arrange the peppers cut side up. Add about 1 1/2 tbsp of sausage mixture into the peppers.
- Cover with tin foil and place in the oven for about 30 minutes.
- Remove from the oven, remove the tin foil, and top each pepper with the cheese blend.
- Bake uncovered for about 10 minutes longer or until cheese is bubbly.
I love stuffed peppers. They are such a great meal and there are so many ways to make them. This is just one off our favourites, and they really do make a perfect pot luck dish as well! Have you made them before? How do you like your stuffed peppers?
These look amazing! I am definitely bookmarking this one!
A great idea to amp up a stuffed pepper meal.
I wish I had some snow to complain about though. I guess the grass is always greener…
I’m Greek and my mom makes stuffed peppers and tomatoes all the time. I’ve been meaning to make a vegan version because we love them! These are a perfect way to get in the extra veggies without all the carbs!
I just started making stuffed mini peppers. The filling ratio to pepper is so much better than with a large pepper.
I love those mini peppers for stuffing. They’re the perfect size. they look like summer on a plate!
Your peppers are very colorful and delicious looking. I ‘m pinning them, too.
These look delicious. I love the tomato slices on the top. Yum!
Yum, I love stuffed peppers and will have to give this recipe a try. Thanks for sharing!
Thanks for stoping by! I hope you will give it a try!
Great idea! I love stuffed peppers!
Was just looking up a stuffed pepper recipe last night and I wish I came across this one sooner. Will def have to give the one a try!
Thanks so much! I hope you guys enjoy it!