Peppers are always in season and they come in a variety of colors that make them almost too pretty to eat. Well, almost.
The following recipe is for four peppers. Adjust recipe for number of guests.
WHAT YOU'LL NEED
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- 4 fresh peppers (Choose peppers that can "stand up" in baking dish. Also, red is sweetest, but perhaps you can mix-and-match yellow, orange and green)
- 1 lb. sausage meat, with no casing (hot or sweet, depending on your preference)
- 1 stalk of celery
- 1 plum tomato, chopped
- 1/2 onion, diced finely
- 1/2 cup black or green olives, chopped finely
- Salt & pepper to taste
- Bread crumbs, olive oil as needed
HOW TO PREPARE
- Preheat oven to 375. Cut tops off peppers, set aside. Core seeds and wash well. Place peppers in a deep saucepan and boil for about 5 minutes to soften. Remove and drain, place in shallow baking dish with about 1/2 inch of water. (Use the water that you boiled them in.)
- Meanwhile, brown sausage in large sauté pan. When cooked through (no pink), add celery, onions and the tops of peppers, which have been chopped finely. Simmer about 10 minutes, then add tomato, olives and salt & pepper to taste.
- When sausage mixture is cooked well, fill each pepper. Sprinkle bread crumbs and drizzle oil on each pepper.
- Bake uncovered for about 45 minutes.
- Remove peppers from baking dish and serve. You can also cook in advance but remove peppers from water or they'll get too soggy.
