I love this easy sausage stuffed pepper It is filled with Italian sausage, spinach, creamy ricota and tomatoes. They are heartily, fragrant and fast preparation, perfect for one week of dinner or random assembly.
This stuffed pepper with sausage is a family favorite. They are inspired by us Sausage stuffed shellsWe have received such positive feedback about this compatio that we completed the filling of this pepper.
Serve this heartfelt stuffed pepper with your preferred salad, Mexican riceor creamy mashed potatoesFor a number of lighter thing see our Vegetable stuffed pepper Try ours for tomatoes and basil or southwest turn Stuffed peplano pepperA number
The main components
- Bell Peppers: For this recipe I love sweet pepper pepper. The green bell pepper is good, but not so sweet, so if you can find them, go red, yellow or orange.
- Sausage. My GO-to Italian Bulk Sausage, but fresh sausage links were also removed, which were also removed. Use hot or spicy sausage for an additional blow. In the photos, I used chicken sausage, but Turkey or pork sausage is excellent.
- Tomatoes and spinach. I use canned tomatoes and frozen spinach for convenience. Melt and squeeze any excess moisture from spinach before adding it to fill. I also add a few fresh cherry tomatoes (cut half), but this is optional.
- Ricotta and mozzarella. I prefer all the milk Ricotan and the overthrown Mozman, but the cottage cheese is a delicious substitute for Ricotta.
How to make stuffed peppers with sausage
With sausage My stuffed pepper is very simple and even easy to make in advance (see Tips for less than a recipe). First, I cut the pepper in half and dig the seeds. Then I fry them in the oven with olive oil, salt and pepper until they soften a little. This step replaces pepper blogs, which is one step that is often found in stuffed pepper recipes.
While the pepper contains, you can prepare the stuffing. Brown in sausage on a deadlock. When brown, mix into garlic, spinach and tomato. Cook until the liquid and tomatoes are thickened, and then mix in Ricotta cheese.
Divide sausage stuffing between the middle of the pepper, then they are at the top with mozzarella cheese. Finally, bake for 20 minutes or until the cheese is melted and pepper is soft.
Easy sausage stuffed pepper
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Preparation
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Boil
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This easy stuffed pepper with sausage is heartfelt, fragrant and simple. Instead of stirring the pepper instead, we put them in the oven while it warms it. When the oven warms, make sausage stuffing.
Makes half of 6 pepper
You will need
3 Average Call Pepper
1 teaspoon of olive oil
Salt and freshly ground black pepper
1 pound of mass sausage like chicken, pork or turkey sausage
1 (10oz) bag frozen spinach, melted
3 garlic cloves, ground, 1 tablespoon
Pinch crushed red pepper flakes
1 (15oz) can spice tomatoes or 4 medium tomatoes, chopped
1/2 cup (113 g) ricotta cheese, 4 ounces
A handful of sliced cherry tomatoes, optional
1/4 cup (28 g) shredded Mozzarella cheese, 1 ounce
A handful of fresh basil leaves optional
Directions:
1Cut the pepper through half the stem. Pull the seeds and remove. Rub in half of the pepper and a teaspoon of olive oil and season with salt and pepper.
2Place the middle of the pepper. Place the dish in the oven and heat the oven 350 ° F (177 ° C). Peppers will spoil because the oven is getting hotter.
BookletWhile warm up large-scale heat. Add a teaspoon of olive oil and sausages and cook until the brown, about 10 minutes. As sausage chefs, use a wooden spoon to break sausage in small pieces in a pan.
ThreeMix in garlic and red pepper flakes (if use) and cook for a minute.
5Add tomatoes and haunted and dialed spinach. Cook until heated, and liquid has been reduced to about 2 minutes.
6 years oldRemove the pan from the heat and mix in Ricotta cheese. If necessary, to taste both salt and pepper adapting.
HaWhen the pepper begins to soften and release some juices (10-15 minutes), you can remove pepper from the oven to pepper. Cover the pepper, then divide the stuffing between them (1/2 cup to fill in half of each pepper).
HaTop pepper with cherry tomatoes and mozzarella cheese, then bake until the cheese is melted, and pepper is soft. about 20 minutes.
Adam and Junny tips
- Sausage. Look for untreated massive chicken, turkey or pork sausage. If you buy a sausage in links, remove the storage, cutting off the sausage and pulling the casing from the meat.
- Fresh spinach. For frozen spinach, replace 1 ½ pound of fresh spinach and fresh spinach directly in a pan with brown sausage.
- Storage: Baked stuffed peppers can be stored in an airtight container in the refrigerator for 3 to 4 days. Melt in the fridge overnight and heat in the oven.
- Progress the stuffing. Complete the supplement pre-made and stored in the refrigerator in an airtight container for 3 to 4 days.
- The food facts below are evaluated.
Nutrition by service
The amount of serving
1 pepper half
Compound
Scintend
205
Compound
Total fat
9.6 g
Compound
Saturated fat
3.4 g
Compound
Cholesterol
62.1 mg
Compound
Sodium
827.8 mg
Compound
Carbohydrate
11.1 g
Compound
Dietary fiber
3.1 g
Compound
General sugar
5.1 g
Compound
Protein
19.2 g
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
