Sausage Stuffed Peppers
I recently made Sweet Italian Sausage from scratch. I used half the batch with casings and left the other half in bulk/loose. This recipe is what I decided to make with my bulk sausage. It is so easy to make your own sausage (and it’s kind of fun if you’re into that!), but use whatever bulk sausage you want to buy ~ even the type of sausage can you interchanged, as I bet a good chorizo would taste amazing in this recipe in you like a little kick!
1 lb bulk sausage (I used Sweet Italian Sausage)
1 cup of your favorite marinara sauce
1 shallot, finely chopped
8 oz baby bella mushrooms, roughly chopped (or any mushroom of choice)
6 bell peppers, any color
Preheat oven to 350 degrees.
In a saucepan, cook mushrooms for 2-3 minutes to cook out any liquid.
Mix the sausage, marinara sauce, shallot and mushrooms until blended (I prefer to use my hands, but do what you gotta do!).
Cut the tippy-tops off the peppers (about a 1/4 inch below the stem)…you are trying to make a pepper “cup”. Scoop the seeds and white veins out of the center.
In an ungreased baking dish, place the six pepper cups accordingly. Stuff each one with the sausage mixture.
Bake for approximately 60 minutes. Because my sausage was made from pork, I like my meat thermometer to read about 165 degrees.
Once cooked for 5 minutes, tip peppers to release any juices released during cooking. Let stand for another 15 minutes to set.