Showing posts with label sweet Italian sausage. Show all posts
Showing posts with label sweet Italian sausage. Show all posts

14 April 2014

Sweet Italian Sausage with Peppers and Olives

Sweet Italian Sausage with Peppers and Olives

Can it be that eight years after starting this blog I've finally found its voice? It is something I have struggled with, especially the past two years, even though I blogged rather sporadically until recently.

09 September 2007

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.