Mini sweet peppers are the perfect choice for stuffed peppers! The one issue many people have with bell peppers is they can be bland, bitter and the pepper to meat ratio. In this version I char the peppers to give a more roasted flavor as well as use a more Italian inspired filling. While I do like the traditional all beef filling, adding sausage takes it to the next level.
This recipe also has more meat filling than you need for the peppers. I find that not everyone likes peppers so having just meatballs for those people is the perfect compromise.
Tomato juice vs sauce? Traditionally tomato juice is used in stuffed peppers. While this is great, I think a sauce works better because it adheres to the peppers and isn’t runny. Another great choice is V8 juice!
These peppers are delicious on their own, but even better when the sauce is served over some pasta!
Stuffed Mini Peppers
Charred mini sweet peppers stuffed with an Italian inspired sausage and beef filling, charred then cooked in a tomato sauce.
Prepare the Filling
In a bowl add the sausage, beef, parmesan, rice and parsley. Mix until just combined. Over mixing will cause the filling to be tough.
Prepare the Peppers
Rinse and dry the peppers and tomatoes. Remove the stem and seeds from the peppers and cut the tomatoes in half. Fill the peppers with the meat mixture.
Roast the Peppers
In an oven-safe pan toss the peppers and tomatoes in olive oil, salt and pepper. Roast on 425 for 20 minutes. Move to the top rack and broil for another 5 minutes to slightly char the peppers.
Add the Sauce
Add the tomato sauce, cover and reduce the heat to 375 and cook for another 30 minutes.