Best Italian Stuffed Sweet Peppers Recipes

ITALIAN STUFFED SWEET PEPPERS

ITALIAN STUFFED SWEET PEPPERS image

Categories Pepper Pork Sauté Quick & Easy

Yield 6 servings of two peppers each.

Number Of Ingredients 13

Ingredients

1/2 pound Sweet Italian Sausage.
12 each Italian sweet peppers or any other similar shaped peppers. Tops and seeds removed.
1 small onion, finely chopped.
1/4 teaspoon dry basil or 6 leaves of fresh chopped.
2 cloves minced fresh garlic or 1/4 tsp of garlic powder.
3 Tbl olive oil
1/4 cup plain bread crumbs
3 Tbl grated Fontina.
Sauce:
4 medium tomatos, seeded and chopped
1/2 tsp minced garlic, or 1/4 tsp garlic powder.
1/4 tsp dry basil or 4 chopped leaves.
Garnish with a fresh basil leaf or parsley sprig. Pass Parmesan cheese at the table

Steps:

Remove casings from sausage and crumble in pan and brown, drain off excess drippings, and put cooked sausage into a bowl,let cool enough to handle, while you chop your onion and cut tops off and remove seeds from the peppers. Add onion,basil,and garlic, bread crumbs and cheese. Mix well. Stuff mixture into peppers while heating the same skillet that you cooked the sausage in with the 3 Tbl or olive oil. When the oil is medium hot add the peppers, cooking and turning them until they are they are starting to brown and wrinkle. Add chopped tomato, garlic and basil to the hot skillet, let cook over uncovered over medium heat for 5 minuutes. Serve over top of hot pasta or Parmesan polenta.

ITALIAN STUFFED SWEET PEPPERS

Italian stuffed sweet peppers image

Take five ingredients and whip up this simple midweek supper of pesto peppers with couscous, mozzarella cheese and tomatoes

Provided by Lucy Netherton

Categories Main course

Time 45m

Number Of Ingredients 5

Ingredients

3 red Romano peppers , halved and deseeded
160g pack semi-dried tomatoes & mozzarella balls in olive oil
140g couscous
2 tbsp pesto
5 tbsp dried breadcrumb

Steps:

Heat oven to 200C/180C fan/gas 6. Arrange the peppers, cut-side up, on a baking tray. Brush with a little oil from the pack of tomatoes & mozzarella, then season. Cook for 10 mins to soften slightly.
Meanwhile, mix the couscous in a bowl with the pesto and pour over 125ml boiling water. Cover and leave for 5 mins to fluff up. Drain the tomatoes & mozzarella well, then mix into the couscous. Divide between the peppers, then sprinkle over the breadcrumbs
Bake for 15-20 mins until the top is crisp and the peppers are tender.

Nutrition Facts : Calories 419 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium