• Jen Cochran, Marketing Manager

Jen's Stuffed Peppers

Cooking more often these days? Happily, begrudgingly, or a little of both? 😉

Made some amazing crisp, gooey stuffed peppers last night - so good even the kiddos scarfed them down! Cooked enough filling for three dinners (for four - two adults and two preteen girls) and put two containers in the freezer for later. It took a while but it was cathartic. In case you might find any inspiration, here's the gist but it's a very flexible recipe.


The filling:

-1 lb browned Italian chicken sausage & 1 lb browned ground beef (have also used Italian pork sausage & ground turkey - equally delicious)

- 2 c brown rice (or white rice, cous cous, quinoa, bulgar etc)

- tomato (or spaghetti) sauce

- Italian herbs to taste

- onion

- garlic

- sliced mushrooms

- diced tops of the peppers

- The Don red wine

- quartered kalamata olives

- salt and pepper to taste

Layer the hot filling and fresh mozzarella (or feta, ricotta, whatever cheese you have) into the peppers - 2 layers each - and bake at 350 for 30-35 min if you like the peppers to have a bite to them, or longer if you like them well done. If desired, broil the last few min to brown cheese. Top with hot pepper flakes if you like.


Paired perfectly with Vaucluse! Would also be yummy with the rest of the bottle of The Don, Cab Sauv, or if you're feeling a white, our Roussanne.

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