Stuffed Red Peppers with Sausage

You have never tasted stuffed peppers quite like these before. Italian sausage and red peppers make the difference. You can assemble them earlier in the day, refrigerate and then just pop in the oven!


3 red bell peppers

3 medium tomatoes

1 tablespoon olive oil

1/4 cup chopped onions

1 celery stalk, chopped

1 pound mild Italian sausage, casings removed, and cut into small pieces


8 black olives, such as Kalamata, pitted and chopped

3/4 cup fresh bread crumbs, made from Italian bread

1/4 cup grated Parmesan cheese

1/4 cup hot water

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


Preheat oven to 375°
Using a sharp knife, carefully cut stem out of each pepper. Cut peppers in half lengthwise and remove seeds and ribs. Place pepper halves cut side up in an ovenproof dish. Set aside.
Peel and core tomatoes. Cut in half and squeeze out seeds. Chop tomatoes, set aside.
Heat olive oil in a non-stick skillet. Add onion and saute until translucent. Add celery and continue cooking until soft. Remove onion and celery mixture from pan.
In the same skillet, cook sausage over a medium high heat crumbling it as it cooks. When browned, add onions and celery back to pan along with chopped tomatoes and honey. Simmer about 5 minutes until tomatoes cook down. Stir in olives.
Spoon sausage mixture into pepper halves, dividing evenly. Top with breadcrumbs and sprinkle with Parmesan cheese. Pour hot water into bottom of dish and bake uncovered about 40 minutes, adding more hot water to dish if necessary.
Serves: 4-6