Sausage Stuffed Red Peppers

Brr. It is downright chilly here tonight. Out come the winter pajamas!

At any given time, you will likely find red peppers, sweet Italian sausage and a jar of sun-dried tomatoes in my larder. Onions, garlic and cheese are givens, as important as milk and coffee. So when I found inspiration in The Magazine of La Cucina Italiana, I did not have to venture out for provisions.

The magazine features yellow bell peppers stuffed with ground beef and cheese. I used red peppers, sausage and olives. The recipe below is an adaptation.

Sweet Italian Sausage-Stuffed Red Peppers

• 1 large onion, peeled and chopped
• 3 cloves garlic, minced
• 1 tablespoon extra-virgin olive oil
• 1 1/2 pounds sweet Italian sausage
• 2 teaspoons herbes de Provence
• 1/3 cup sun-dried tomatoes from a jar, chopped
• 1/2 cup green and/or black olives, pitted and chopped
• 1/2 cup spaghetti sauce
• 4-6 red bell peppers
• 1/4 cup grated Parmigiano-Reggiano cheese, grated
• 1 egg, beaten
• 1 teaspoon each rosemary and thyme, chopped

Sauté onion and garlic in olive oil; set aside. In same skillet, brown sausage, using a wooden spatula to cut into small pieces. Add herbs and, sun-dried tomatoes, olives and spaghetti sauce and allow to simmer about 20 minutes over low heat.

Using a sharp knife, carefully cut the tops and stem off the peppers. Set peppers on their sides and cut away roughly 1/4 of the pepper and remove seeds and membrane. Place peppers in a greased baking pan. Set aside.

Add cheese to sausage mixture. Add beaten egg to serve as a binder. Finally, add rosemary and thyme. Spoon sausage mixture into peppers and bake at in a preheated 350-degree oven for 20 minutes. Remove from oven and top with Parmesan or other cheese (I used a mild cheddar infused with basil and tomato).

Allow peppers to cool 5-10 minutes before serving. This mild herby and very sweet dish would be perfect paired with a rosé table wine, perhaps something from Provence.