Italian Stuffed Peppers

Italian Stuffed Peppers - Rebekah and her Ramblings. A succulent bell pepper loaded with Italian flavors!Anyone that know me knows that I love a good sale. I am not an “extreme couponer” by any means, but I know how to scour the circulars and the online coupons to get the best deal. H-E-B ran a sale on breakfast sausage a little while ago and I figured there are plenty of things I can make with that so I picked up a pound of the stuff. I was able to get four meals out of a single pound of breakfast sausage – can you say resourceful?? I was very excited to try some stuffed bell peppers, but put my own spin on these Philly Cheese Steak ones that I love so much. To give these an Italian slant, I added cooking wine, lots of garlic, and Italian cheese. Hope you enjoy this scrumptious and pretty healthy dinner! GLUTEN FREE 🙂

Italian Stuffed Peppers

Italian Stuffed Peppers - Rebekah and her Ramblings. A succulent bell pepper loaded with Italian flavors!Serves: 2
Prep Time: 5 minutes                   Total Cook Time: 35-40 minutes

What you need:

  • 1 medium large onion, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 large tablespoons garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 pound ground breakfast sausage (you could use Italian sausage, too)
  • 1/2 cup white cooking wine (optional, but encouraged!)
  • 2 large bell peppers
  • 1/4 cup shredded Italian cheeses (I use a blend from H-E-B)

Directions:Italian Stuffed Peppers - Rebekah and her Ramblings. A succulent bell pepper loaded with Italian flavors!

  • Preheat the oven to 400*and line a baking sheet with parchment paper
  • Add the olive oil, butter, onions, garlic, salt, and pepper to a skillet on medium high heat.
  • Cook until the onions start to really soften and start to become translucent
  • Add the sausage, cover, and let sit for about 5 minutes
  • Once the sausage really starts to brown, break it down and continue cooking until all of the pink is gone
  • When the sausage is mostly browned, add the cooking wine and continue cooking for another 5 minutes or the wine is is cooked down almost completely. Scrape the bottom of the skillet to really get the caramelized parts of the onion and sausage
  • Cut your bell peppers in half, removing the ribs and seeds. You want to keep as much of the ends and tops of the pepper as you can to help hold all of the filling
  • Scoop 1/4 of the mixture into each pepper. If there is some overflow, that is okay! The mixture tastes good by itself too. Top each pepper with 1 tablespoon of cheese
  • Bake for 11-13 minutes or the cheese is golden brown

This recipe is kind of adapted from She’s the Bross.

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