These peppers are one of my favorite weeknight meals. They are simple and affordable to prepare. If you need something that looks like you worked harder than you really did, this meal is for you. Today I am using an italian sausage with roasted garlic and basil. I am using a mild sausage, but if you prefer the spicy sausage use that. You could substitute with your favorite meat loaf recipe as well. The roasted garlic is a great flavor in this dish. I roast my garlic a couple clove at a time and it keep well in the fridge. Just toss the cloves in a little olive oil and roast them in the broiler for about 10 min on each side or until golden brown, and soft. You will need about three cloves for this recipe, but I recommend having it in the fridge. The sweetness that the roasting brings out is amazing.
2 large bell peppers, (I prefer yellow, but any color will work.)
1 tbl. spoon roasted garlic
2 tbl. spoons fresh basil, or 1tbl. spoon, if using dry
1 1/4 lb. of good italian sausage
1/4 cup bread crumbs (I like unseasoned, but use what you have.)
Cut the bell peppers in half long ways. Try to find peppers that have a nice looking stem. and when you cut them, cut through the stem as well, as seen in the picture. This makes for a nice presentation. Remove sausage from casing if necessary. Preheat the oven to 350 degrees. Combine sausage, egg, bread crumbs, garlic and basil. Mix all ingredients well, hands work best for this. Brush the bell peppers with a bit of olive oil. Stuff the meat mixture into each pepper, pushing the filling into all the areas of the pepper. overfill the peppers by about 1/2″. Place on baking sheet and bake for 45 minutes until meat is done (155-160degrees). Allow to cool a bit before transferring to plate.
I like to top the peppers with a little tomato sauce, and shredded parmesan cheese. Serve with your favorite pasta, a light salad or maybe some steamed zucchini.
This is one of my favorite, go-to, weekday meals. I hope you’ll try it and enjoy it as well as my family does.