Recipe

Italian Sausage-stuffed Peppers Recipe

	Bondc / All my dishes 1 year, 3 months ago We ate at Finelli's in Altoona recently (great food, by the way), and had these as an appetizer. This is my best reproduction so far. You can serve these as a main course, a side, or an appetizer. Prep:10m Cook:75m Servings:4	Bondc
	spicy garlic tomato basil picante peppers

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Fans

carlarose

Ingredients

8 Hungarian wax peppers

1 lb. Italian sausage (see below)

8 T. pecorino romano, grated (see below)

1/4 c. fresh basil, shredded

Sauce (see below):

2 lb. ripe tomatoes

4 cloves garlic

1/2 t. salt

1/2 c. dry red wine or stock

1/2 small onion, finely minced

1/2 t. dried oregano

1/4 c. fresh basil, shredded

1/2 t. black pepper

1/2 t. crushed red pepper (opt)

extra-virgin olive oil

Directions

Hungarian wax peppers can be picante, so if that scares you, you could just as easily do this with bell peppers (off the top of my head, I'd estimate that a bell pepper would hold about four times as much as a wax pepper, but you'll have to play with the recipe). If you want it more picante, you can use hot Italian sausage instead of sweet, or add the crushed red pepper. If you're feeling lazy, you can always substitute your favorite tomato sauce. You need the sharpness of pecorino here -- parmagianno is nutty, and doesn't stand up well to this dish.

Preheat the oven to 500.

Quarter the tomatoes, and put them in a baking pan with the garlic. Drizzle with olive oil and sprinkle with the salt. Roast the tomatoes until they are soft and the skins begin to char, then remove. Deglaze the pan with the wine or stock, then run the contents of the pan through a food mill.

In a tablespoon of olive oil over medium heat, saute the minced onion until soft and transparent. Add the tomato puree, oregano, and black pepper, and simmer for thirty minutes over low heat. Stir in the shredded basil, and salt to taste.

Make the stuffing. If you're using sausages, halve them lenghwise and scoop the sausage out of the casings. Cook the sausage in about a tablespoon of olive oil over medium heat, breaking it up as finely as possible. If the sausage is excessively greasy, drain.

When the sausage is room temperature, mix it with half of the pecorino and the shredded basil.

Cut the stem ends off the peppers, then remove the seeds and the white veins. Stuff the peppers, close the ends with toothpicks, and saute them in a little olive oil over medium heat until they soften. Serve in the sauce, sprinkled with the remaining pecorino.

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Comments

thepiggs 1 year, 3 months ago said:
This sounds good! Since I'm not a fan of really hot foods, I would use banana peppers or others from the garden with a similar shape.
I know Hubby will enjoy this, with the heat left in and with even more heat added from his dried garden hot peppers sprinkled over the top.
Thanks for a recipe that uses many things from a summer garden!

susn 1 year, 2 months ago said:
I live in Altoona and Finelli's have great food. I make stuffed Italian peppers also, for the best tasting ones...use LaJo's italian sausage, pork or turkey. They make real Italian sausage at the store and it's excellent. 1101 8th avenue, Altoona,Pa. run by mom and pop Italians, for fifty years. Finelli's like LaJo's provide wonderful eating.

vino4dino 1 year, 1 month ago said:
This sounds very good to me even though I don't know what hungarian wax peeprs are. I'm just glad they are not green bell peppers. This makes it more interesting. Your recipes are great!!!

lincolntoot 4 months, 2 weeks ago said:
Awesome! Will bookmark this as a keeper!

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