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5 from 1 vote

Sausage Stuffed Peppers Recipe

Soul satisfying with earthy deliciousness... How's that sound for a sausage stuffed peppers recipe? Oh, it is so good.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 558kcal
Author: Scott Groth

Ingredients

Buttered Cabbage

  • 1 LB Shredded Cabbage
  • 2 tablespoon Grass Fed or Organic Butter
  • 1 tablespoon Olive Oil
  • 2 Pinches Kosher Salt

Sauteed Mushrooms

  • 1 10 oz Package Crimini or Baby Bella rough chopped
  • 1 tablespoon Grass Fed or Organic Butter
  • 1 tablespoon Olive Oil
  • 1 Pinch Kosher Salt

Lightly Caramelized Onions

  • 1 Onion Diced
  • 1 tablespoon Grass Fed or Organic Butter
  • 1 teaspoon Olive Oil
  • 1 Pinch Kosher Salt

Browned Pork (Sausage)

  • 1 LB Ground Pork
  • 1 tablespoon Olive Oil
  • ½ teaspoon Granulated Garlic
  • ½ teaspoon Granulated Onion
  • ½ teaspoon Ground Cumin
  • ½ teaspoon Ground Mustard
  • ¼ teaspoon Red Pepper Flake or more to your preference
  • 1.5 tablespoon Dijon

Toasted Fennel Seeds

  • 1 teaspoon Fennel Seeds Toasted to golden brown

For the Peppers

  • 4 Peppers any color will do. Remove the tops & bottoms (as described above).
  • 1 tablespoon Olive Oil

Instructions

For the Buttered Cabbage

  • Add the butter and olive oil to a heavy bottom pan that has a lid over medium high heat. When melted, add in the cabbage and a couple pinches of kosher salt.
  • Cover and cook for 10-12 minutes, or until the cabbage is tan in color, soft and tastes delicious.
  • Remove the cabbage from the pan and set aside.

For the Sauteed Mushrooms

  • Add the butter and olive oil into the pan over almost high heat. Add the mushrooms and cook for 3-4 minutes. When they begin to release liquid, stir. Add the salt. Continue to stir occasionally until golden brown, soft and delicious.
  • Remove the mushrooms from the pan and add to the same bowl holding the cabbage.

For the Lightly Caramelized Onions

  • Add the butter and olive oil into the pan over medium high heat. Add the diced onion and salt. Stir. Cover and cook for 10-12 minutes, stirring occasionally, until the onions are tan in color, soft and super yum.
  • Remove the onions from the pan and add to the same bowl as the other hot ingredients.

For the Browned Pork (Sausage)

  • Alas, add the olive oil to the pan over medium high to high heat. Add the ground pork and chop up a bit.
  • As the pork continues to brown, continue mashing it up into smaller pieces. When it all turns brownish, keep cooking until you see some with a dark brown color.
  • Remove the browned pork from the pan and add to the same bowl as the other hot ingredients. Add in the toasted fennel seeds so they soften while you cook the peppers.
  • Cover the bowl with foil to keep all these ingredients hot.

For the Peppers

  • If the pan has some browned bits on it, keep it over the heat and add ¼ cup cold water. Deglaze the pan and discard.
  • Add the olive oil to the pan over high heat.
  • Add in the trimmed peppers and cover.
  • Cook for 2 minutes. Remove the lid, flip the peppers and repeat.
  • Remove the peppers and plate.

Bringing it all together

  • Add all the ingredients from the bowl back into your pan over medium heat.
  • Add in the Dijon mustard and thoroughly combine.
  • Turn off the heat and spoon the sausage stuffing into the plated peppers.
  • Serve hot and enjoy!

Nutrition

Calories: 558kcal