Stuffed Peppers

Total Time:
1 hr 15 min
Prep:
1 hr
Cook:
15 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 3 tablespoons cooking oil
  • 1 cup chopped celery
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 1/2 pound breakfast sausage
  • 2 garlic cloves, finely diced
  • 8 ounces cream cheese
  • 1/3 cup freshly chopped parsley leaves
  • 1 tablespoon hot sauce
  • 1/4 cup bread crumbs
  • 20 Anaheim or Poblano peppers, cut in 1/2, seeds removed
Directions

In a saute pan over medium-high heat add the oil. Once heated add the celery, bell peppers and onion and saute for about 8 minutes. Add sausage and garlic and brown. Add cream cheese and stir until melted. Take off heat and stir in parsley, hot sauce and bread crumbs. Let cool.

Preheat oven to 400 degrees F.

Stuff peppers with vegetable and cheese mixture and bake for 15 minutes or grill until char develops.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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Pairs Well With
Sangiovese

Bright, fruity Italian red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.9 20
so good! I changed a few things to adapt to what I had in hand, spicy veggie sausage and goat cheese instead of cream cheese. Added diced zucchini, Perfect recipe! item not reviewed by moderator and published
Simply divine! I stuffed red and orange peppers. I also added some diced jalepenos and gruyere cheese to the filling! YUM! item not reviewed by moderator and published
We have not tasted it yet since I have been putting together a few different stuffed Anaheim dishes (I had a Bunch of peppers to bake in the next few days for company. However, the filling tastes great and seems easy to modify. I did not have any celery so used carrots, didn't want to use sausage because of some old-folk's stomachs so used hamburger(80% so that it would have some moisture. I will add another review after I receive the word from our guests. I did have a difficult time locating an Anaheim filling which suited my needs so thanks for the help. item not reviewed by moderator and published
My husband loved this and it's hard to get him to eat his vegetables. I thought this was be a good way to get in some healthy eats. I didn't use at all the pepper amount the recipe called for, but it was tasty. I stuffed them in mini peppers versus large peppers too. We had bite size pepper poppers. It would be a great appetizer. item not reviewed by moderator and published
Delicious and easy! I used hot italian sausage instead of breakfast sausage because that was all I had on hand. Also, my grocery's poblano peppers were a bit picked over so I chopped a jalapeno for the mixture and put the mixture into red bell peppers. Really great, easy dish! item not reviewed by moderator and published
My boyfriend and his frat brothers (we're in college... LOVED this. There were no left overs! I'm going to try a healthier variation using turkey sausage and low fat cream cheese.... the Hungarian peppers really made this dish! item not reviewed by moderator and published
Delicious! I used the food processor for my medium onion, small bell pepper and 2 stalks of celery. It went pretty quickly after that. I only used about 6 oz of regular cream cheese. I would say it will serve 2-4 people. My husband and I each ate one pepper for a light dinner. My 2 year old tasted a piece of the filling with the regular Owens breakfast sausage and appeared to like it. item not reviewed by moderator and published
This was excellent! Traditional stuffed peppers cooked in tomato sauce have a rubbery, slimy texture. This method gives you a firm, tasty pepper and a delicious filling. I too used red bell peppers, not poblanos. The recipe doesn't tell you to put any olive oil in the pan before roasting, but I did. I think it would stick other wise. Healthy and easy--a keeper! item not reviewed by moderator and published
Delicious! Have to be honest, adjusted this recipe because I'm on the Dukan Diet and had to adjust so it fit into the diet plan, but we really enjoyed it, and here are some suggestions: 1. Used (4 regular green/red peppers just because they looked good at market 2. I always drop my peppers in boiling water for 5 min to soften them 3. Used 1 lb of Italian Turkey Sausage 4. Used 1-1/2 TBSP Oat Bran in each pepper instead of bread crumbs 5. Use non-fat cream cheese (even though I'm not a fan of non-fat but tasted good! 6. Added a mix of Italian seasonings. Everything else was the same, and these were the only subs and they were great! and will make like this again. item not reviewed by moderator and published
Everyone I make these for loves them! A few suggestions: 1. If you have a Trader Joes in your area, use their sweet italian chicken sausage; if not, use a mild italian sausage in leiu of the breakfast sausage. 2. The bread crumbs aren't necessary, it makes no taste difference 3. For an easier family meal, stuff into large orange, yellow, red or green peppers 4. You can use light cream cheese and there is no taste difference 5. Top with shredded Parmesan cheese! Or add some mozzarella to the mixture! yum yum! item not reviewed by moderator and published

Not what you're looking for? Try:

Stuffed Peppers with Broken Meatballs and Rice

Recipe courtesy of Rachael Ray