SUBSCRIBE BY EMAILSausage & Mushroom Stuffed and Grilled Peppers make a tasty dish that’s perfect as either an appetizer or as your main dish. Anaheim peppers are perfect to use for this recipe, so get your grill going for a bit of a twist on a classic.
If you like stuffed peppers, I’m willing to bet you’ll enjoy these. They’re a little different from standard stuffed peppers, and you can serve them as appetizers or as part of a lighter meal. This recipe makes four peppers, good for two-to-four people.
Since it’s grilling season, I thought this would be a fun and flavorful dish to make, especially after I got my hands on a bunch of peppers recently.
My friend invited me to her brother-in-law’s house in Phoenix. He was out of town, but had a fabulous garden overflowing with veggies. He didn’t want them to go to waste and he was eager to share the wealth (thank you, Kenny)!
His garden is fabulous, and let me tell you, a grand backyard garden in Phoenix is not an easy thing to accomplish. It’s super hot and super sunny here, but it can be done. It’s a labor of love for sure.
I was able to pick peppers (not a peck, though!), eggplant, and tomatoes. Really beautiful heirloom tomatoes.
What’s your favorite thing to do with fresh tomatoes? How about a Tomato Tart with Cheesy Breadcrumbs?
If you can find green tomatoes, I highly recommend my Fried Green Tomato BLT Sandwiches. They’re so good!
Or use them to make this Simple Summer Escarole Salad. Simple is so often the best type of dish, don’t you think?
These Sausage & Mushroom Stuffed and Grilled Peppers have an Italian vibe to them. I used mild Italian sausage along with mushrooms, and seasonings like cumin, parsley, crushed red pepper, breadcrumbs, and Parmesan cheese. I serve them with my favorite marinara sauce, and the flavor is amazing.
Do you have a summer garden? What goodies are growing? I only planted herbs this year, but the birds got them! I also have a huge fig tree in my backyard. The figs are almost ripe, but I’ll probably only get a few, thankyouverymuch, birds.
Whether or not you have your own garden teeming with peppers, or you pick them up at the market, try my Sausage & Mushroom Stuffed and Grilled Peppers. You’ll really enjoy them.
Patricia Conte/Grab a Plate
Serves Serves 2-4 people
Save Recipe4.8 based on 6 review(s)
Ingredients
- 4 large Anaheim peppers, tops cut off, seeds and membrane removed
- 1 tablespoon vegetable oil, divided, plus extra to coat peppers
- 1/2 pound Italian-style bulk sausage
- 1/4 cup diced yellow onion
- 1 cup diced mushroom
- 2 garlic cloves, minced
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon crushed red pepper
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1 cup marinara sauce
Instructions
- Add 1/2 tablespoon oil to a large skillet over medium heat. When hot, add the sausage and cook, breaking it, until browned. Remove the sausage to a bowl and set aside. Wipe the pan with a few paper towels.
- Add the remaining 1/2 tablespoon of oil to the skillet. When hot, add the onion and cook for a few minutes or until it softens and becomes translucent.
- Add the garlic and the mushroom. Stir and add the parsley, cumin, salt, black pepper, and red pepper. Cook for a few minutes until the mushrooms release their juices, and some of it begins to evaporate.
- Transfer the mixture to the bowl with the sausage. Add the breadcrumbs and the Parmesan cheese. Mix to combine.
- Use a spoon to stuff the peppers with the mixture, lightly packing it as you go.
- Wrap the ends of each pepper with aluminum foil so the stuffing doesn’t fall out.
- Lightly brush each pepper with the oil.
- Grill the peppers over medium-high heat for several minutes, turning, until the peppers blister.
- Remove from the heat.
- Note: I removed the peppers from the grill, and while on a pan, I carefully peeled away the skin that had blistered up, then placed the peppers back on the grill for just a few minutes. You can leave the skin on the peppers if you prefer.
- Serve with warm marinara sauce, and sprinkle with extra Parmesan cheese.
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