recipe with sausage and peppers
- The Best recipe with sausage and peppers
- Crispy Sausage and Bell Pepper Stuffed Peppers
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Crispy Sausage and Bell Pepper Stuffed Peppers Works
- ❓ Frequently Asked Questions About Crispy Sausage and Bell Pepper Stuffed Peppers
The Best recipe with sausage and peppers
I also appreciate how balanced this recipe is. The peppers aren’t just sweet; they bring in vitamins and fiber that make it a little healthier than your average pasta dish. And because it’s so adaptable—whether you’re serving it as a weeknight dinner or a crowd-pleasing appetizer at a get-together—it’s always a winner. The smoky, slightly charred notes from the peppers and the rich, tender sausage make it feel special, even when it’s made from scratch. Plus, it’s easy to double or triple the batch, so you can have leftovers ready for quick lunches or another night’s meal. It’s the kind of recipe that feels like a no-brainer for anyone who enjoys hearty, flavorful food.
Crispy Sausage and Bell Pepper Stuffed Peppers
A hearty, one-pan dish where tender sausage and roasted bell peppers create a flavorful filling wrapped in fluffy dough. Perfect for a quick weeknight meal.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/4 cup cold butter, cubed
- 1 lb Italian sausage, casings removed
- 4 large bell peppers, tops cut off and seeds removed
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1/2 cup shredded mozzarella cheese
- 1 tbsp olive oil
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, combine flour, salt, and baking powder. Cut cold butter into small pieces and work it into the flour with your fingers until the mixture resembles coarse crumbs. -
2
Add 1/4 cup water and mix until a soft dough forms. Knead lightly for 2 minutes, then divide into 4 equal pieces. Roll each piece into a thin rectangle, about 1/8-inch thick. -
3
In a skillet over medium heat, brown the sausage over high heat for 5 minutes. Drain excess fat, then remove from heat and set aside. In the same skillet, sauté onion and garlic until soft, about 3 minutes. -
4
Add tomato sauce and mozzarella to the skillet. Stir in the cooked sausage and heat through. Spoon the mixture into the bell peppers, pressing lightly to fill them. -
5
Wrap each pepper tightly with a piece of dough, sealing the edges. Place the stuffed peppers in a baking dish, cut-side down, and cover with foil. Bake for 25 minutes. -
6
Remove the foil and bake for another 15 minutes until the dough is golden and crispy. Let rest for 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Oven-safe baking dish
- Mixing spoon
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Sausage and Bell Pepper Stuffed Peppers Works
❓ Frequently Asked Questions About Crispy Sausage and Bell Pepper Stuffed Peppers
1. What is the best type of sausage to use for this dish?
The most flavorful choice is Italian sausage (like kielbasa or fresh bratwurst) or smoked sausage, but any mild or medium-spiced sausage works. Avoid overly sweet or heavily seasoned varieties, as they can overpower the peppers.
2. Can I substitute bell peppers if I don’t have them?
Yes, use a mix of other colorful peppers—such as red onions, green chili peppers, or even zucchini—if you’re in a pinch. For texture, slice them thinly to mimic the crispness of bell peppers.
3. How do I prevent the sausage from sticking to the pan?
Pat the sausage dry first, then cook it in a large skillet over medium heat with a little oil. Stir occasionally, and if needed, add a splash of water or broth to deglaze the pan. A nonstick pan also helps.
4. Can I make this dish ahead of time?
Yes, but avoid reheating the mixture directly in the pan. Instead, transfer the cooked sausage and peppers to an airtight container and refrigerate. Reheat gently in a skillet or oven (350°F) until hot through, adding a little water if it’s too dry.
