Here is a bell pepper stuffed with chicken apple sausage, bread, rhinette cheese, Roquefort, fennel, pecans, marjoram, mushrooms, and a few dried cherries. It’s baked in a wine bath with caramelized onions (shown on top of the bell pepper), and served with a salad. This was another exercise in “what do I have in my fridge that would taste delicious together?”
Savory and Sweet Stuffed Bell Peppers
3 bell peppers, halved, stems, seeds, and pith removed
For the Stuffing:
1/2 lb chicken apple sausage (uncooked, casings removed)
2 cups stale bread, cubed (I used a whole wheat crusty French bread)*
2 T olive oil
1/2 cup Rhinette cheese, cubed
1 T Roquefort
4 T chopped pecans
2 T chopped dried cherries (dried cranberries could be substituted if you prefer)
1/2 large portobello or 2 small crimini (baby portobellos), chopped
1 T grated fennel
1/2 tsp marjoram
1/4 tsp red pepper flakes
2 cloves garlic, minced
1 tsp fresh ground pepper
For the wine bath:
2 T extra virgin olive oil
1 yellow onion, thinly sliced
1 tsp sea salt
2 cloves garlic, minced
1/2 cup white wine
- Preaheat oven to 375
- Wash the bell peppers, cut them in half, and remove stems, seeds, and pith. Set aside.
- Mix stuffing. Place bread, eggs, oil, and sausage in a large bowl and knead with your hands. Set aside, and add the rest of the stuffing ingredients to the stuffing bowl as you chop them.
- Knead the stuffing with your hands, and then let it sit while you make your wine bath.
- Heat oil in a large heavy sauce pan (if you do not have an oven safe sauce pan, then you will need to transfer everything to a baking dish later).
- Add onions and salt, and cook until onions begin to wilt, stirring occasionally.
- As the onions are cooking, shove the stuffing into the bell pepper halves and set aside.
- Add garlic, and cook until the onions start to caramelize.
- Add wine, and bring to a boil. Stir.
- If you are using an oven safe sauce pan, add the bell peppers directly to the pan, pepper side down (stuffing side up), cover, and place in oven. If you do not have an oven safe sauce pan, pour the contents of the pot into a baking dish, and then arrange the peppers on top of that. Cover with foil and place in oven.
- Bake for about 30 minutes covered (the stuffing should spring back when you poke it, indicating that the eggs are done, and the pepper should be tender), and then about 15 minutes uncovered (to get everything nice and crispy).
- Place on dish, and spoon the wine/onion sauce over the top of the pepper, as shown. Serve with salad.
I’m working on a gluten free version of this that includes wild rice instead of bread. I’m thinking 1 cup of wild rice and an extra egg would do the trick and perhaps be more delicious than simply substituting gluten free bread product.