I love variety. Did I tell you that already? Little bites of this and that — that’s my idea of a perfect way to eat. These small stuffed peppers are bite-sized, but big on flavor and not difficult to make. Perfect for a party, a snack, or breakfast! Thanks to CC for the inspiration.
- 2 lbs. sweet mini-peppers (get a variety — orange, yellow, red)
- 1 lb. sausage
- 1 large onion, chopped
- 1/4 cup chopped green pepper
- 1 Tbsp. minced garlic
- 1/2 cup shredded Italian cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup bread crumbs (optional)
- 1 egg
- salt and pepper
Preheat the oven to 350.
Put your sausage on to cook in a big skillet, along with the onions and green pepper. Add the garlic when the sausage is about halfway done. When it is fully cooked, drain well and set aside.
While the sausage, onions and garlic are cooking, wash your peppers and cut them vertically. Take a regular spoon and scrape out the seeds with the spoon turned upside down. Use a paring knife to remove the stems.
Throw the sausage mixture into a big bowl. Add the bread crumbs (optional), egg, salt and pepper, cheeses. Reserve a little of the cheese to place on top of each pepper.
Put the peppers on a cookie sheet. Pack the peppers with the filling. Sprinkle cheese on top. Bake for 20 to 30 minutes. Garnish with minced parsley after they come out of the oven.
Serving these at Christmas? Use just the red ones if you can. Yes, you might need to make several batches and get a bunch of the peppers to have enough of the red, but you can freeze the orange and yellow ones and visit them in the future, sticking to the red for the Christmas holiday.