A Peck of Peppers

I'm a fan of peppers. From the moment the plants go into the ground, I picture chopping up a hot one and making a tomato salad with a vine-ripened garden tomato. Unfortunately, the tomatoes in my garden are still green, but the hot peppers and banana peppers had to be picked. I let them wait as long as I could, hoping the tomatoes would catch up. But that didn't happen.

So, what to do with the peppers?!?!

Stuff 'em!

This recipe uses Italian sausage and cheese to create a flavorful pepper that's sure to please anyone who loves food with a kick.

Italian Sausage Stuffed Peppers

 

A couple dozen hot or banana peppers

 2 lbs. Italian Sausage (hot or mild)

1 c. seasoned bread crumbs

4 eggs

2 c. mozzarella cheese

2 c. cheddar cheese

 

Clean and half peppers, getting rid of the seeds. Mix sausage, bread crumbs, eggs, and cheeses then stuff peppers. Spray cookie sheet with cooking spray. Bake peppers 20-25 minutes. (The peppers will be fork tender and the sausage mixture browned.) Eat immediately or cool and then freeze to eat in the fall or winter.

 

 



What exactly is a "peck" of peppers? A peck is equal to two gallons or eight quarts.

I didn't have quite a peck of peppers, but I did have enough to make two large cookie sheets of the Italian Sausage Stuffed Peppers, plus I had a few extra pepper halves to freeze for chili or salsa later this year. I also have more peppers growing in the garden. Those ones will definitely find their way into a tomato salad.