I hadn’t planned to blog about these stuffed peppers. The recipe was too improvised, born more of necessity than imagination, given the scarcity of ingredients in my fridge that day: a few sausage links, some peppers, eggs, the ever-present selection of cheeses, and a bag of wilting greens destined for the compost bucket. In the middle of chopping, right as I began to suspect the peppers would turn out really good, I thought, Why hadn’t I documented better? Maintained some order in my surroundings? Every surface of my kitchen was entirely un-photogenic. What’s more, the indoor light wasn’t great, and just that morning I’d waged the first of many battles to come with my unrelenting springtime mini-enemy, The Ant. Several tiny corpses were no doubt still strewn about the corner-realms. Not exactly an enticing portrait of food preparation. But what the heck. Cooking is messy, everyone knows. And a mess shouldn’t stop one from sharing—if I say so myself—a tasty recipe like this one!
4 medium bell peppers, mixed colors if you like
3 or 4 sausage links
1 white onion
½ cup bread crumbs
salt & pepper
mozzarella or parmigiano cheese
Heat the oven to 180° C / 350° F
Slice the peppers in thirds so you have two cup-like ends to stuff that will, ideally, remain upright in the baking pan. Remove the seeds and pith, set the cups aside. Chop up the middle parts of the pepper and put in a food processor. Peel and roughly chop the onion and add that to the processor. Add a pinch of salt and pulse for a about 30 seconds. You want a chunky mixture, not a sauce, but don’t worry if there’s some liquid.
Remove the sausages from their skins and break the meat into chunks into the pepper and onion mixture in the processor. Now add the egg, bread crumbs, another pinch of salt, pepper, and about 1 teaspoon garlic powder. Blend well until you have meat-loaf-like mixture.
Drizzle olive oil over the bottom of your baking dish. Use a large spoon to stuff the pepper cups with the meat mixture and place each one in the baking dish. Slice (if mozzarella) or grate (if parmesan) your cheese and sprinkle / cover each stuffed pepper. Bake for 30-35 minutes.