Try this recipe for sausage-stuffed bell peppers—just like Mom used to make.
Photo by Karen Hermann
Serves 4
Total cost: $9.46
4 large green bell peppers (6 if small)
1 pound Italian sausage links, removed from casing
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon dried Italian seasoning
1/8 teaspoon red pepper flakes
Kosher salt
Black pepper, freshly ground
1 24-ounce jar tomato and basil pasta sauce, divided
¼ cup Parmesan cheese
1 cup shredded Italian blend cheese
Fresh chopped parsley, for garnish
Preheat oven to 350 F. Coat a large roasting pan with cooking spray. Cut tops off peppers. Remove seeds and ribs inside peppers. Set aside. You can cut peppers in half lengthwise to make smaller portions, if desired.
In a large bowl, combine the sausage, onion, garlic, Italian seasoning, pepper flakes, salt, pepper, 1 cup pasta sauce and Parmesan. Mix until well combined. Divide meat mixture among peppers. Cover bottom of roasting pan with 1 cup of pasta sauce and place peppers in pan. Pour the remaining 1 cup of pasta sauce over the peppers. Cover tightly with foil. Bake peppers until stuffing temperature is 165 F on an instant-read thermometer, about 1 hour, depending on size.
Remove from oven and discard foil. Increase oven temperature to broil. Sprinkle tops of peppers with shredded cheese and return to oven. Broil until cheese is melted and bubbly, about 5 minutes. Remove from oven and allow to rest for 10–15 minutes before serving. Garnish with parsley.
___
What’s cooking at SCLiving.coop
Cheap dessert—A delicious dessert for less than 50 cents? Chef Belinda shows you how to do it in this video recipe for caramelized bananas. It’s also a great topping for pound cake or ice cream.
Cheap eats—meals under $10—Delicious and nutritious meals don’t have to be expensive. These recipes use ingredients that are always in season and readily available at reasonable prices.