I combined two different stuffed pepper recipes (mine and a vegetarian one) to come up this recipe and it was enthusiastically received. My favorite to date. The flavors from the artichoke hearts, sun-dried tomato, and lemon, make it deliciously unusual. The pine nuts add to the unique flavor and give it some crunch! The vegetarian option is also delicious. I have made it both ways. This dish has enough interesting flavor to hold it’s own without the sausage.
4 Bell Peppers (red, yellow, orange & green)
spray on olive oil
1 pound fresh ground Italian sausage (if you can get it, either mild or hot, or mixed)
1 T olive oil
1 large finely chopped onion
5 cloves garlic minced
1 T chopped fresh thyme
¼ cup finely chopped fresh parsley
4 T fresh basil chiffonaded (rolled and chopped)
1 t salt
½ t pepper
1 small jar marinated artichoke hearts, chopped and drained
1/3 cup sun-dried tomato tampenade
4 T bold red wine
2/3 cup panko bread crumbs (Italian herb)
2/3 cup grated fresh Parmesan
½ cup pine nuts
2 T fresh squeezed lemon juice
1/3 grated Parmesan set aside
Preheat Oven to 350 degrees.
Cut peppers in half and remove the seeds, tops, and inner membranes.
Spray large roasting pan with olive oil and place peppers. If you need two smaller pans this also will work.
Brown sausage in large skillet in olive oil, add onions about half way through the browning process. Add garlic, thyme, parsley, basil, in last few minutes to release aroma.
Remove from heat.
Mix remaining ingredients into sausage mixture. Fill peppers with mixture. (This is not precise. If you have extra peppers, save for future use. If you have extra mixture, either stuff cabbage or zucchini with it and bake, or place mixture in small individual sized, covered casserole and bake.) It is good by itself.
Sprinkle peppers with remaining Parmesan. Cover tightly with lid or aluminum foil, tented so it doesn’t remove cheese topping.
Bake until peppers are al dente, approximately 45 minutes.
Left overs are wonderful with this recipe.