“This is a recipe from my wife's side of the family. Makes a great side or even just as a meal all on its own.”
1hr 6mins
4-6 stuffed peppers

Ingredients Nutrition


  1. Preheat your oven to 350 degrees.
  2. Cut the tops off of and hollow out the bell peppers.
  3. Boil them in salted water for approximately 5-6 minutes; long enough to make them tender but still firm enough to hold their shape.
  4. Brown the sausage in a frying pan.
  5. Add onion, garlic, celery, salt and pepper and cook until vegetables are tender. If you want even more bell pepperiness in your stuffed peppers, take the tops you cut off earlier and dice them up. Throw this in with the other vegetables.
  6. Tear up the white bread into little pieces and combine in a bowl with the sausage and vegetables.
  7. Stir everything together but don’t overwork the mix or the bread will become mushy and gummy. Feel free to mix with your hands if the stuffing is cool enough.
  8. Arrange the peppers in a baking dish and fill with the stuffing. Mound a bit of stuffing on top of each filled pepper and give it a careful squish with a spoon or your hands. You want to make sure the stuffing is packed into the pepper, but if you squish too hard you’ll overcompact the stuffing and/or split the pepper (and nobody wants that).
  9. Bake for 30 minutes or until the peppers are fully cooked. You can tell they’re done because the skin will appear wrinkly and the pepper will be soft when poked.

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