I am a fan of peppers. I like them in all ways, just like potatoes. I love them baked, preserved in oil, grilled, sautéed, and even as an ingredient for sauces and savory pies. Then I like sausage, and I go crazy for cheese. So it shouldn’t be hard for you to understand how much these peppers with sausage have satisfied me. I have included them in the side dish category, but in reality, they are a real main course if not even a single dish. They are delicious, tasty, cheesy, incredibly flavorful. Of course, they are not light, but once in a while, you can indulge. Their preparation is very simple, and the result is absolutely guaranteed. So you just have to try them to confirm my description.

Other stuffed pepper recipes that might interest you.

Difficulty: Easy
Cost: Medium
Preparation time: 40 Minutes
Portions: 6 half peppers
Cooking methods: Stove, Oven
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

Ingredients for Peppers with Sausage

3 red bell peppers (square)
14 oz luganega (or sausage)
1 golden onion (3.5 oz)
7 oz cherry tomatoes
2 oz scamorza cheese
A few leaves basil
A few sprigs thyme
extra virgin olive oil
salt
black pepper

Tools

1 Cutting board
1 Pan
1 Slotted spoon
1 Bowl
1 Baking dish

Preparation of Peppers with Sausage

Remove the casing from the sausage and crumble it with a fork. I used luganega, also called string sausage, but the classic one is fine too.
Peel the onion and chop it finely. I used a manual pull chopper, which I find very convenient. If you wish to purchase it, you can find it by clicking HERE.
Wash the cherry tomatoes and cut them into pieces.
In a large pan, heat a drizzle of oil and brown the sausage until it changes color but is still soft: it will take about three minutes.
Remove it from the pan with a slotted spoon or strainer and transfer it to a bowl.
Sauté the onion in the pan drippings for two minutes, then add the cherry tomatoes and brown them for another two minutes, stirring often.
Turn off the heat, lightly salt, and transfer everything into the sausage bowl. Mix the ingredients, then add a generous grind of black pepper, the leaves of a few thyme sprigs, and some basil leaves torn by hand. Give it another quick stir and let it cool down.
In the meantime, wash the peppers and cut them lengthwise, keeping the stem. Then remove all the seeds and inner white parts.
Salt and pepper them lightly inside, then stuff them with the sausage filling.
Finally, insert the scamorza, previously diced, here and there into the filling.
Place the pepper halves inside a lightly oiled baking dish and cook them in a preheated static oven at 356°F for about 40 minutes.
Remove the peppers with sausage from the oven and let them cool a bit before serving them directly in the baking dish. Enjoy! Paola
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