Sausage Stuffed Peppers
These sweet peppers are packed with flavors and great as a filling appetizer or as a light main meal. The sweetness of the bell pepper blends well with the ground pork in the sausages. Crisp bacon bits add a smoky saltiness while mixed cheese rounds out the balance, creating a gooey texture throughout. Personally, I love using the yellow peppers but any of the bell peppers will do just fine. A great way to disguise a vegetable to kids, these stuffed peppers show off your culinary chops!
Makes 5 Stuffed Peppers
5 medium to large yellow bell peppers (any color will do)
8 slices bacon
3/4 pounds pork sausage (your favorite kind such as Thai or Italian)
8 cloves garlic, finely minced
1/8 large red onion, minced
1/8 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
Freshly ground black pepper to taste
2 tablespoons Panko bread crumbs & 1 1/2 Tablespoons for sprinkling
2 tablespoons orange juice
1 1/2 cup shredded mixed cheese (monterey jack, colby, cheddar, mozzarella)
2 tablespoons vegetable oil
Olive oil to drizzle
Hollow out top and inside of peppers using a small paring knife. Set peppers aside.
Cut the bacon into small pieces; sauté on high heat in a non-stick skillet until crisp; drain on paper towel and set aside.
Squeeze meat out of its sausage casing; place in a mixing bowl. Add garlic, onion, salt, paprika, cayenne pepper, black pepper, panko, eggs and orange juice; mix well.
Heat the vegetable oil in a skillet on high heat. Sauté the mixture for 3 to 4 minutes until thoroughly cooked. Remove from heat and let cool for 10 minutes; add cheese and mix well.
Preheat the oven to 350 degrees. Spoon the cooled mixture into the hollowed bell peppers, pressing down lightly. Once the peppers have been filled just to the brim, place a layer of bacon bits, then sprinkle the Panko bread crumbs evenly on top of the peppers. Drizzle olive oil lightly across the Panko.
Bake on an aluminum lined baking sheet for 15 to 25 minutes until the top is golden brown. Serve very warm.