Stuffed Peppers

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

Yield:
8 to 10 servings
Level:
Easy

CATEGORIES
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.

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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    Simply divine! I stuffed red and orange peppers. I also added some diced jalepenos and gruyere cheese to the filling! YUM!
    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.
    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.
    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!
    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!
    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.
    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!
    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.
    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!
    Loosely followed -- Didn't have sausage, so used ground beef. Added diced carrots and zuchinni to the pan for extra veggies. I used red bell peppers for this so I had to cook it for twice as long. As my friend Larry David would say, Prettaaayyy Prettaaaayyy good.
    Called for way to many peppers..... Cut it down to 6 green peppers works great. What I did was made min. rice(serving size 4 peopletwo spoon in each pepper, to put inside the bottom of the peppers then fill with the rest of the recipe. Came out great and didn't have to use 20 peppers. Great for a family of 6. I was very shocked the KIDS ate this up it was GREAT! Just needs alittle salt to taste.
    I loved the Cream Cheese idea, that was so good! I never think to cook with C.C., but man did it work well.
     

     
    I made some changes, I used chopped meat instead of breakfast sausage and I topped it with a little marinara sauce before baking, and it came together wonderfully, great recipe!
    I used this for a breakfast dish and topped the stuffed peppers with pepperjack cheese. Used cheese grits as a side. I thought it was delicious and so did my grown kids. Next time I am going to try the stuffing in a muffin tin lined with either crescent roll or some other pastry and again top with pepper jack cheese. May include some poblano peppers in the mixture rather than using them to stuff --- just trying something different. The mixture is wonderful though regardless of what you use to stuff it in. Good Luck !!!!
    Delicious and easy!!
    Thanks for this recipe! I don't think cooking time is 15 min; more like 30 including the time to saute the vegetables. Also, I like to lightly spray my peppers with olive oil and a bit of salt and pepper before stuffing them. Otherwise, tasted great!
    This is an awesome reicpe. I cooked for almost 30 min. Wanted to be more crisps on top. Husband said this was the best I had made in a long time. Husband preferred a sauce on top. I Loved just the way is was! This is a keeper in my home.
     
    Thank you for this recipe. My husband and I really loved it. He said he can eat more even if he is full.
    Absolutely wonderful with Poblano peppers! This is a keeper. My family said it's one of the best dishes they've EVER had! Thanks.
    I made this with Anaheim peppers, w/my homemade bread crumbs. I added 1/2 cup of bread crumbs. It was very good. I baked it for about 30 min. till it was browned nicely. Not for the spicy wimps. This could work in tomatoes or stuff anything. This will be at my next dinner party. I used chicken broth and sage. Love it.
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