Wednesday, December 5, 2012

Stuffed Cubanelle Peppers

You are only three ingredients away, well, four if you count the olive oil spray from these delicious stuffed peppers. The first part that blew me away was that it only took me about 5 minutes to prepare these. Then we ate them and I realized that I nailed it on ease of preparation with limited ingredients, and the scrumptious level went through the roof. I served mine with risotto and kale but I could see these going well with mashed potatoes and a veggie. My goodness it would be so good served with spaghetti too. Let your mind wander about your possibilities as you savor the aroma of these babies baking on a cold day. 

I always try to cut back on fat without compromising flavor, and hence the use of turkey sausage. I have tried many brands and Shady Brooks Farms is by far my favorite. Parmesan cheese is a high calcium low fat cheese. So enjoy low fat, Italian style.

Of course if you may substitute an Italian Sausage of your choice.

Stuffed Cubanelle Peppers
  • About 5 Cubanelle peppers
  • 1 can Pizza sauce, 15oz.
  • 1 pkg Shady Brook Farms Sweet or Hot Italian turkey Sausage, 1.25 lbs
Pick through peppers at store to find ones that will have a easier shape to stuff. Some are curly and others are more straight.

Preheat oven to 350 degrees. Cut off the tops of peppers and remove seeds leaving a hollow pepper tube. Open package of sausage and slice through casing, then remove the meat. Gently stuff meat into hollowed out peppers, some will need a little more then one link and some will only take one link to fill up pepper. I found that the six links filled the five peppers generously. Just eye this because peppers will vary in shape and size.

Place in a rectangular glass pyrex dish sprayed with Pam Olive Oil spray, then spray tops of peppers too then cover peppers with pizza sauce. Cover peppers with foil and bake for 60 minutes. Optional garnish: Parmesan cheese.

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