At the end of summer, sometimes even as late as October, there will, inevitably, be a day when my counter is covered in peppers. I love all the sweet peppers: bell, banana, carmen, cherry; plus poblanos and jalapeños. Sometimes we get a final flush from plants in the garden or sometimes I just can't help myself as I shop at the farmers market, each vendor offering up more beautiful versions than the last. Once I get home and stare at my mound of peak produce, I know: It's time to make stuffed peppers. I have made stuffed peppers with sausage, ground beef, lentils, chickpeas. Really, the sky's the limit. I've leaned more Mexican in flavor at times and more Italian at others. What I'll share today is the most basic (and to my mind, most tasty) version. This is my go-to. And it's sooooo good.
Makes 4 servings
Ingredients
- 3 large sweet peppers, cut in half from the stem to the bottom and cored
- 3 Tbsp. extra virgin olive oil, divided
- 1 1/4 tsp. fine sea salt
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground sausage (local if you can get it)
- 1 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/4 tsp. dried oregano
- 1 cup tomato sauce
- 1 cup cooked rice
- 1 1/2 cups sharp cheddar cheese, shredded
Instructions
- Preheat oven to 425°F.
- Place peppers, cut side up, in a 9x13 baking dish. Drizzle with 1 Tbsp. oil and sprinkle with 1/4 tsp. salt.
- Roast the peppers for about 20 minutes, until slightly browned and tender-crisp. A bit of liquid will accumulate in the bottom of the peppers; that's okay.
- Meanwhile, heat the remaining 2 Tbsp. oil over medium heat in a large skillet. Add the onion and cook, stirring frequently, 3 to 4 minutes. Add the garlic and cook 1 minute more.
- Add the sausage, chili powder, cumin, and oregano, and increase the heat to medium high. Cook, breaking the meat up with a wooden spoon, until the meat is browned and almost cooked through, 4 to 5 minutes.
- Add the tomato sauce and bring to a boil; reduce heat to medium low and cook, uncovered, until the meat is cooked through, 2 to 3 minutes. Add rice and 3/4 cup cheese, and stir until melted. Remove skillet from the heat.
- Remove peppers from oven and spoon meat filling evenly into the peppers. Sprinkle with remaining 3/4 cup cheese and place back in the oven. Bake for 10 to 15 minutes, until filling is hot and the cheese is melted. Serve hot.
