Stuffed peppers with potatoes and sausage in the oven, a simple recipe, that can be served as a main course or as a single dish. Mashed potatoes, pork sausage, and provolone are the basic ingredients to stuff these delicious peppers. A delicacy to try right away. In my house, peppers are always very popular. My son particularly prefers the Stuffed Peppers with Tuna in the Oven, my daughter those stuffed with meat in the pan, while my husband loves the Stuffed Peppers with Rice. Every summer we really feast on them, also because we grow them in our garden and know they are organic. Moreover, their colors also make the table more cheerful.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 517.15 (Kcal)
- Carbohydrates 26.42 (g) of which sugars 5.38 (g)
- Proteins 20.47 (g)
- Fat 37.34 (g) of which saturated 2.04 (g)of which unsaturated 0.06 (g)
- Fibers 4.38 (g)
- Sodium 947.31 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Stuffed Peppers with Potatoes and Sausage in the Oven
- 4 peppers (medium-sized)
- 9 oz sausage
- 5 oz provolone cheese
- 1 lbs potatoes
- to taste extra virgin olive oil
- 1 bunch parsley
- to taste salt
- to taste pepper
- 1 glass water
What You Need for Stuffed Peppers with Potatoes and Sausage in the Oven
- 1 Saucepan
- 1 Potato Masher
- 1 Bowl
- 1 Baking Pan
- Aluminum Foil
- 1 Grater
Procedure for Stuffed Peppers with Potatoes and Sausage in the Oven
Cook the potatoes all of the same size for even cooking, placing them in a pot with cold water and bringing to a boil until, when pierced with a fork, they are cooked.
Drain them, let them cool slightly, and peel them. Pass them through a potato masher or mash them with a fork, collecting the puree in a bowl.
Add the chopped parsley, salt, and pepper to taste. Grate a good part of the provolone with a wide-hole grater and add it to the mixture, along with a generous drizzle of oil.
Mix all the ingredients, helping with a fork, then set aside and focus on the peppers.
Wash and dry the peppers, whether red, yellow, or green. Cut them in half lengthwise, then remove the internal filaments and seeds.
Be careful not to break them, as they will cradle the filling. Pour a little oil inside each half pepper.
Put the filling inside, trying to fill the empty spaces and arrange them in a baking pan. Add more grated provolone on the surface of each boat.
Pour a little oil and 1 glass of water into the baking pan, cover with aluminum foil, and bake in a preheated oven at 356°F (180°C) for about half an hour or until the peppers are cooked.
If in the meantime the water completely dries up and the peppers are not yet cooked, add a little more.
Take them out of the oven, place them on a serving platter, and serve these soft and tasty peppers stuffed with potatoes and sausage.
Enjoy your meal!
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FAQ (Questions and Answers)
If there are leftovers, how do I store them?
You can store them in an airtight container in the fridge for a couple of days.
What other cheese can I use?
You can use the cheese you prefer, but if you want a more melty effect, use semi-aged cheeses.
