Sausage and Feta Stuffed Mini Peppers

• 12 mini sweet peppers, tops cut off and seeds removed
• 1/2 pound Italian sausage, casing removed
• 1/2 cup feta cheese, crumbled
• 1/4 cup breadcrumbs
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, cook the sausage over medium heat until browned, breaking it into small pieces. Drain any excess fat.
3. 3 In a bowl, combine the cooked sausage, feta, breadcrumbs, garlic, parsley, oregano, and season with salt and pepper.
4. 4 Stuff each pepper with the sausage mixture, pressing down gently.
5. 5 Arrange the stuffed peppers on a baking sheet.
6. 6 Drizzle with olive oil.
7. 7 Bake for 25 minutes, or until peppers are tender.
8. 8 Garnish with additional parsley before serving if desired.

Equipment

• Baking sheet
• Skillet
• Mixing bowl

Variations

• Add diced sun-dried tomatoes for extra flavor.
• Incorporate a bit of mozzarella cheese for a melty top layer.

Substitutions

• If you can't find mini peppers, use bell peppers and adjust the baking time accordingly.
• Substitute feta with goat cheese for a different tang.

Pairings

• Serve with crusty bread.
• Pair with a light white wine like Pinot Grigio.

Nutrition

Tips

• For a vegetarian option, substitute the sausage with a plant-based alternative.
• If you prefer a spicier kick, use hot Italian sausage or add crushed red pepper flakes.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: These stuffed peppers freeze well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated 350°F oven.

Serving Suggestions

• Serve with a side of tzatziki sauce.
• Pair with a fresh Greek salad for a complete meal.

FAQ