Sausage and egg stuffed peppers are a very tasty and easy dish.

They can be prepared in advance and enjoyed later, possibly as a single course, since they are great even cold and offer meat, cheese, and vegetables all in one dish.

By choosing rather small red horn peppers, as I did, you will achieve a delicate and particularly scenic final result.

Served at a rustic dinner with friends, I assure you they will attract the interest of all guests and you won’t have any leftovers.

Cost: Cheap
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian

363.85 Kcal

calories per serving

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Energy 363.85 (Kcal)
Carbohydrates 18.89 (g) of which sugars 9.64 (g)
Proteins 14.01 (g)
Fat 27.34 (g) of which saturated 5.60 (g)of which unsaturated 2.99 (g)
Fibers 4.87 (g)
Sodium 605.86 (mg)

Indicative values for a portion of 266 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

6 red peppers (small to medium-sized horn type)
5.3 oz sausage (casing removed)
1.4 oz grated Parmesan
1.8 oz Emmental cheese
2 eggs (hard-boiled)
3.5 oz tomato sauce (seasoned with salt and oil)
3 tsp breadcrumbs
to taste rosemary
to taste salt
to taste extra virgin olive oil

Tools

Non-stick rectangular baking pan
Spatula made of Teflon
Wooden Spoon

Instructions

To prepare sausage and egg stuffed peppers, we will need hard-boiled eggs, so let’s start by boiling them for 5-6 minutes.
Once ready, cool them down by placing the eggs in cold water, then shell and cut them into 4 wedges.
At this point, wash the peppers, remove their tops, set them aside, and eliminate any internal filaments and seeds.

Insert a piece of sausage, a scant teaspoon of prepared sauce, a cube of Emmental, a wedge of hard-boiled egg, half a teaspoon of slightly moistened breadcrumbs, and a teaspoon of Parmesan inside each pepper.
Repeat the process until the pepper is completely filled.

Close with the meat, which will act as a plug.
Do not overfill, otherwise some of the stuffing might spill out during cooking.

Place the sausage stuffed peppers on a non-stick baking tray with the tops next to them, as they can be used to decorate the dish.
Drizzle with extra virgin olive oil and sprinkle the surface of the peppers with salt and chopped rosemary to taste.
Bake at 356°F (180°C) for about 40-45 minutes, switching to grill mode in the last 5 minutes if you want them to turn more golden.
The tops can be removed from the oven after the first 10 minutes of baking since we only use them for decoration and want to preserve their appearance.

Gently turn the peppers during cooking using a Teflon spatula and a wooden spoon.

The sausage and egg stuffed peppers are now ready, and to be enjoyed at their best, they can be served either warm or cold.