Stuffed Peppers…Again

RECIPE: Sausage and Asparagus Stuffed Peppers

Stuffed peppers seem like something that could appeal to everyone…provided you don’t hate peppers.  We’ve had several different versions over the past year: Elizabeth’s Taco Stuffed Peppers, Amanda’s Mexican Stuffed Poblanos, JT’s Stuffed and Grilled Jalapeños, and Amanda’s latest post with Quinoa Stuffed Peppers. I attempted to make stuffed peppers a few years ago, but it was a bust.  I don’t remember what I put in them, but I do remember the peppers being crunchy from not cooking through and it all being very gross.  So when my sister, a few weeks ago, raved about a the stuffed peppers she had recently made, I promised I’d try them.

I mostly decided to make this because F&E was running a good sale on peppers and asparagus.  I wish asparagus wasn’t so damn expensive all the time, because it is one of those foods I’d eat every day if I could.  While I was at it, I bought an extra pack of asparagus and made JT’s Chili-Garlic Beef, Asparagus, and Cashew Stir-Fry and it was pretty much the most delicious thing ever.  It should have gotten 10 out of 5 glasses of wine.  Seriously.

I love fennel seeds.  They make everything more delicious.  My favorite Indian restaurant gives them out at the end of the meal to chew on.  Yum!

Now a lesson, I’m not crazy about Trader Joe’s organic breadcrumbs.  They are more like panko than regular breadcrumbs.  If I was better, I’d make my own breadcrumbs, but I never seem to have bread on hand when I need breadcrumbs.  Oh well.

I did a few things differently from the recipe my sister sent me.  First, F&E was out of turkey Italian sausage and it was too hot to go to another grocery store, so I just got regular Italian sausage.  That was a bad idea.  When the sausage cooked it made a whole lot of oil everywhere and it got pretty messy.  I also decided to stuff the pepper longwise, instead of cutting them in half and cooking them that way.  They took longer to cook, so I’d stick with having eight halves instead of four wholes.

I think if I was to make this again, I’d use spicy sausage or add some red pepper flakes.  I felt like there was a flavor missing and maybe that would fix it.  Also, maybe use less meat and mix the remaining meat with brown rice.

Rating: Overall I really liked this recipe and I’d give it a healthy 3.5, which I’ll round up to a 4 for my sister’s sake.

Sausage and Asparagus Stuffed Peppers
Print
Author: Manda
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 4
Ingredients
  • 4 medium bell peppers
  • 1 package Jennie-O Italian Turkey sausage (about 1.2 pounds), casings removed
  • 1 large bunch asparagus
  • ½ onion, finely chopped
  • 1/3 cup dry breadcrumbs
  • 1 egg, beaten
  • 2 tsp Italian seasoning
  • 1 tsp dried fennel
  • ¾ tsp salt
Directions
  1. Preheat over to 350 degrees.
  2. Steam asparagus (about 15 mins) and chop finely.
  3. Slice the peppers in half; remove stems and seeds.
  4. Mix all other ingredients together by hand in large mixing bowl, stuff mixture into peppers.
  5. Place peppers in roasting pan, bake uncovered for 45 minutes.
  6. Serve warm.
2.2.6
Share
This entry was posted in 4 Wine Glasses, Dinner, Pork. Bookmark the permalink.

2 Responses to Stuffed Peppers…Again

  1. Nicole says:

    My trick for thoroughly cooked stuffed peppers (I dunno if this is an actual trick, or if everyone knows this) is to roast the peppers before you stuff them, cook the filling in the meantime however you need to, stuff, then stick in the oven another 10 minutes or so. The peppers are sort of messy, but I don’t mind that!

    • Manda says:

      I definitely think I’m going to try that next time. Especially the cooking the meat part first. That will take care of a lot of the mess I encountered.

Leave a Reply to Manda Cancel reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: