I had found some small multi-colored sweet pepper when shopping the other day. They are wonderfully sweet, mild and easy to work with. The seeds are nearly nonexistent and the membranes are easy to remove. I bought more than I should have, but the price was right. I have been using them as omelet filling, pizza topping, in salads, roasting them to make a bright colored pepper sauce for pasta.
Today I decided to make a variation on the old stuffed bell pepper recipe. I grabbed a couple hot Italian sausages, made some bread crumbs, grated some Parmesan and mozzarella cheese and a couple more ingredients to make a filling. I chose the sausage because I had some on hand and it had a good punch of hot pepper, fennel, salt, and garlic making seasoning easier. After cooking the juice from the peppers was perfect as a dressing for spaghetti.
I confess I did not measure when cooking this. The quantity may be different. Like all recipes they are just a starting point. Your interpretation of the dish may be different. Enjoy!
- 1 ½ pounds Baby, Green, Red, Orange, and Yellow Sweet Peppers
- 1 cup Vodka and Cream Spaghetti sauce
- Spaghetti Enough for everyone.
- ½ pound Hot Italian sausage loose
- 4 slices bread for bread crumbs
- ½ cup Mozzarella grated
- ¼ cup Parmesan Cheese grated
- ¼ cup Milk
- ¼ cup Ricotta Cheese
- ⅛ cup Fresh Parsley chopped
Making the Filling
- Tear the bread into pieces and pulse in a food processor.
- Combine the bread crumbs, milk and ricotta in a large bowl.
- Work in the parsley and cheeses.
- Add the sausage and work the mixture till well mixed.
- Let the mixture rest in the refrigerator a bit.
Bringing it all Together
- Wash and cut the tops off the peppers.
- Use a paring knife to remove seeds and membranes.
- Rinse the inside of the peppers.
- Stuff the peppers with the filling.
- Arrange them in a round high side casserole.
- Cover the peppers in some vodka sauce.
- Add more Parmesan and Mozzarella cheese on top.
- Cover and bake in a 325° oven for approximately an hour.
- When the cheese is melted and beginning to brown remove from the oven.
- Let rest for 15 minutes.
- Place the peppers on a platter.
- Dress the spaghetti with the sauce in the casserole.
- Serve Immediately.