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Italian Stuffed Peppers

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Italian Stuffed Peppers
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Makes: 6 servings adjust
The peppers can be served as a meal in themselves, in which case you might want to plan for two peppers per person – or as a side dish with one pepper per person. If you are fortunate enough to find the small “mini” ones, they make amazing appetizer/first courses.

Linda recommends an Italian wine such as a Sangiovese, a medium to full bodied red coming from the heart of Tuscany – not overly dry but just about right for my taste to go with the Stuffed Peppers.



  • 1 clove Garlic, pressed
  • 2 tablespoons Olive Oil
  • 28 ounces Stewed Tomatoes, canned, place in the food processor or blender and given a quick pulse or two.
  • 13 cup Fresh Basil Leaves, chopped
  • 14 cup Fresh Oregano, chopped
  • 13 cup Fresh Parsley, chopped, italian flat-leaf preferred
  • Kosher Salt, to taste
  • Black Pepper, to taste
  • 1 pinch Red Pepper Flakes, (optional)

Step 1

Marinara Sauce: Saute garlic in the olive oil for a few minutes. Add the tomatoes, fresh herbs, salt, pepper and red pepper flakes. Simmer for 30 minutes.


  • 8 Cubanelle Peppers

Step 2

While the marinara simmers, prepare the peppers. Cut the top off of each pepper and chop the pepper meat from these tops (it will be used in the filling). Set aside. Remove the veins and seeds and discard.


  • 2 tablespoons Olive Oil
  • 2 cloves Garlic, pressed
  • 1 cup Onion, chopped

Step 3

Add the olive oil to a medium saute pan and heat until hot. Add the garlic, onion and chopped pepper tops from Step 1 to the pan. Saute for 5 minutes.


  • 4 links Sweet Italian Sausage
  • 1 pinch Red Pepper Flakes, optional

Step 4

Remove sausage from the casings and add to pan along with the red pepper flakes. Cook the sausage until done, breaking it up with the spoon.


  • 13 cup Fresh Parsley, chopped (italian flat-leaf preferred)

Step 5

Add parsley to the sausage mixture and remove from heat. Set aside and allow to cool slightly.


  • 2 cups Fresh Bread Crumbs, italian bread preferred
  • 1 12 cups Rice, prepared and cooled

Step 6

Put crumbs and rice in a large bowl. Add the vegetable/sausage mixture to the bowl. Mix together.


  • 2 Eggs
  • 1 14 teaspoons Kosher Salt
  • Black Pepper, to taste
  • 3 tablespoons Grated Parmesan Cheese
  • 14 cup Capers, drained

Step 7

Whick together the eggs, salt, pepper and parmesan. Add the capers. Pour into bowl with rice and sausage mixture. Stir to combine. If a little dry, you can add a few drops of olive oil.

Step 8

Stuff the peppers. If your peppers are smaller and there is leftover stuffing, you can put it around the peppers with the sauce.

Step 9

Place a little of the marinara sauce into a 9x13 baking dish. Lay the peppers on their sides into the sauce. Top each pepper with a spoonful of sauce. Spinkle each with a teaspoon or so of parmesan. Pour remainder of sauce around peppers.

Step 10

Cover baking dish with foil and bake in a 350 degree F for 45 minutes. Uncover and bake an additional 15 minutes or until a fork slides easily into the pepper skin. Remove from the oven an allow to cool slightly.
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