Sicilian Stuffed Peppers
I’ve been making stuffed peppers for years. We all have, right? If not, your mom has probably been making you stuffed peppers for years. Stuffed peppers are one of those meals that you can eat year round. It’s total comfort food in the winter, yet can be made healthy enough for summer as well. It can be made ahead for easy meal planning or it can be easily tossed together for a last-minute meal. There are so many different variations of stuffed peppers and can even be deconstructed for “unstuffed” peppers. I love dishes that can be altered each time to get the feel of a different meal even though it’s not all that different.
When my family asked for them recently, I decided it was time to change things up. In the past, I’ve mostly made what I consider to be standard stuffed peppers: ground turkey and cheese baked inside a hollowed out pepper until it bubbles up. Simple, easy…and well, getting a little tired and old. I needed to spice it up a little bit. Add a little pizzaz to these babies to get my family pumped.
I wanted something simple. Something a busy mom or dad could still whip up easily. Something that wouldn’t seem overwhelming to make when the kids are restless and you are tired after a long day. Something that still tastes delicious. Something that looks fabulous and yet still freezes well. Something that makes great leftovers for lunch or dinner.
After stopping by our local farmer’s market in pursuit of ground turkey, the owner of a stand selling all things turkey talked me into trying some Sicilian turkey sausage infused with orange and lemon. This is when I came up with Sicilian Stuffed Peppers. I took a chance on these heavenly links and it paid off big time. The most wonderful thing about the Sicilian sausage, besides the amazing flavor mixed with a splash of heat, is that you really don’t need to add lots of other spices and herbs. I just took the casing off and let the sausage do all the work, adding tons of flavor to the entire dish.
From my family to your family, these Sicilian Stuffed Peppers are sure to be a hit. They are packed with incredible flavor and just the right amount of heat, making meal planning easy and delicious!
This Sicilian Stuffed Peppers recipe is packed with incredible flavor and just the right amount of heat. It makes meal planning easy and freezes well; this healthy dish is sure to be a regular on your dinner rotation.
- 2 Tbsp EVOO
- 1/4 Tsp Kosher Salt
- 4 Bell Peppers
- 4 Large Turkey Sausages With Casing - I used Sicilian
- 1 Small White Onion
- 3 Cloves Garlic Minced
- 1 Can Crushed Tomatoes 28 Oz
- 1/2 Cup Grated Fontina Cheese
- 3/4 Cup White Rice
- Chopped Basil For Garnish
Preheat oven to 425 degrees. Cut all four bell peppers in half, lengthwise. De-seed and get rid of the ribbing.
Brush the cut peppers with 1 TBSP of EVOO. Sprinkle with salt. Place the peppers skin side down. Roast for 20 minutes, turning the peppers halfway through until the peppers have a char. Take them out and let them rest.
Cook the rice according to package directions.
Lower the temp on the oven to 350 degrees. Using the remaining EVOO, over a medium heat, sauté, onions and garlic until fragrant and translucent.
After removing the casing, add the turkey sausage, breaking it up with a wooden spoon until it's all browned.
Add the crushed tomatoes and cooked rice. Cook on low heat for another 5 minutes.
Stuff each pepper with the tomato sausage mixture. Place each pepper in a baking dish. Bake for 20 minutes. Add the fontina cheese to the top of each pepper. Bake for another few minutes until cheese is melted. Garnish with basil.