Sausage-Stuffed Peppers

Preparation info

  • Difficulty


  • Yield:

    6 to 12


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Sausage-stuffed peppers were a staple in my home and they were generally made with country sausage produced by one or another fine, amateur sausage-maker in my small hometown. It is easy to make your own sausage and there are various recipes for sausage-making listed in this book. If you can’t obtain or make your own sausage, I recommend hot or sweet Italian sausages, the meat removed from the casings.


  • 6 large, firm, unblemished sweet green peppers
  • 1 pound hot or sweet Italian sausages
  • 2 cups finely chopped onions
  • 1 garlic clove, finely minced
  • pounds fresh mushrooms, cut into tiny cubes or chopped (about cups)
  • 1 cup finely chopped parsley
  • 2 cups fine fresh bread crumbs
  • 2 eggs
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • ¾ cup Tomato Sauce
  • ¾ cup freshly grated Parmesan cheese


  • Preheat the oven to 425 degrees.
  • Split the peppers in half lengthwise. Remove and discard the seeds and veins.
  • Remove the meat from the sausage skins and put it in a skillet. Cook, stirring and cutting down with the side of a heavy kitchen spoon to break up any lumps in the meat.
  • When cooked through, add the onions and garlic. Cook about 5 minutes and add the mushrooms. Cook about 2 minutes and spoon the mixture into a mixing bowl. Let cool slightly.
  • Add the parsley, bread crumbs, eggs, salt, and pepper. Blend well. Spoon equal portions of the mixture into the pepper halves and smooth it over.
  • Arrange the pepper halves in a buttered baking dish. Spoon 1 tablespoon of the tomato sauce on top of each half. Sprinkle with cheese. Bake 40 to 45 minutes, or until piping hot throughout and nicely browned.