Recipes: Mini-Peppers Stuffed With Italian Sausage

  • Updated: December 21, 2011 - 1:34 PM

Also: Mushroom Croustades

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Sausage-stuffed peppers, at right, were a party favorite.

Photo: Tom Wallace, Star Tribune

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MINI-PEPPERS STUFFED WITH ITALIAN SAUSAGE

Makes 30.

Note: The mini-peppers (small finger-sized bell peppers) tend to be packaged together. Freezing the mozzarella for about 30 minutes make it easier to chop. From Gail McMillan.

• 30 sweet mini-peppers (see Note)

• 2 to 3 tbsp. olive oil, divided

• 1/2 c. chopped onion

• 1 tbsp. minced garlic

• 8 oz. hot or mild Italian sausage

• 8 oz. fresh mozzarella cheese, diced into small pieces

• 1/2 c. shredded Parmesan cheese

• 1/2 c. shredded Romano cheese

• 1/2 c. sour cream

• 1/4 c. chopped fresh basil

• 1/4 c. fresh bread crumbs

• Salt and pepper, optional

Directions

Preheat oven to 350 degrees. Cut off the top of the mini peppers and seed them, but keep them whole. Set aside.

Using a 10-inch sided pan, warm 11/2 tablespoons olive oil over medium heat. Sauté the onions until soft, about 5 minutes. Add the garlic for the last minute so that it becomes fragrant. Remove to a small bowl.

Add the rest of the olive oil and bring heat to medium high. Brown the sausage. Drain the browned sausage on paper towels. In a large bowl, mix the sausage with the cheeses, cooked onion and garlic, sour cream and fresh basil. Add bread crumbs to bind. Season with salt and pepper, if desired.

Fill peppers with sausage mixture. Place filled peppers in a greased baking dish and bake, uncovered, for 20 to 30 minutes. Peppers can also be grilled. Heat until the skins begin to char.

Nutrition information per serving:

Calories 78 Fat 6 g Sodium 174 mg

Carbohydrates 2 g Saturated fat 3 g Calcium 110 mg

Protein 5 g Cholesterol 12 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1/2 high-fat meat, 1/2 fat.

 

MUSHROOM CROUSTADES

Makes 24.

Note: From Naomi Peterson.

• 24 slices white or wheat bread

• 6 tbsp. butter, divided, plus additional butter for final topping, divided

• 3 tbsp. finely chopped shallots

• 1/2 lb. finely chopped mushrooms

• 2 tbsp. flour

• 1 c. heavy cream

• 1/2 tsp. salt

• 1/8 tsp. pepper

• 1 tbsp. finely chopped parsley

• 11/2 tbsp. chopped chives

• 1/2 tsp. lemon juice

• Freshly grated Parmesan cheese

Directions

Preheat oven to 400 degrees.

To make crust: Cut 3-inch rounds from bread. Coat mini- muffin tins with 2 tablespoons butter. Press rounds into tins. Bake for about 10 minutes.

Lower oven temperature to 350 degrees.

To make filling: Melt 4 tablespoons butter and add shallots and mushrooms, stirring thoroughly to coat. Cook slowly until liquid is gone. Whisk in flour and cream. Bring to a boil, then lower heat to a simmer and cook for 1 to 2 minutes, stirring constantly. Remove from heat, and add salt, pepper, parsley, chives and lemon juice. Let cool.

Top bread cups with mushroom filling and sprinkle with cheese. Dot with butter and bake for 10 minutes.

Nutrition information per serving:

Calories 90 Fat 7 g Sodium 101 mg

Carbohydrates 6 g Saturated fat 4 g Calcium 23 mg

Protein 1 g Cholesterol 21 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1/2 other carb, 1 1/2 fat.

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