Italian Sausage Stuffed Peppers

By autodidact

Stuffed Peppers are so simple that no recipe is really needed. But sometimes things are so simple, we forget about them! These can be whipped up in minutes but look like you fussed. They are truly comfort food on a cool evening, and are so easy. 

For my crew, I cut off the tops of 14 Italian style peppers. I used about 2 pounds of Italian sausage. You can use bulk, or links (just remove the casing). You can use mild or spicy sausage. When my husband makes these, he mixes in Mozzarella cheese. Stuff the sausage in the peppers and bake at 350 or so for about 30-40 minutes. Keep an eye on them and test inside the largest pepper to make sure the sausage is fully cooked.




Ready to pop in the oven.



While they are baking, pull out some homemade Italian bread bread from the freezer, cook up some pasta and heat up some spaghetti or marinara sauce. Open a nice bottle of red wine.

The peppers will brown and shrivel a bit, but they are delicious.

Mangia!



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