Monday, August 13, 2012

Stuffed sweet Italian peppers with potatoes & sausage

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I don't know about you guys but I adore, I mean adore peppers, all kinds and shapes!  One of my ultimate favorites is the sweet Italian peppers come summer.  I don't know if it's because they are so short seasoned, or just the funky shape of them that intrigues me... but I love them nonetheless!

I love grilling them, frying them, cutting them in salads, quick pickling them, or my ultimate favorite?  Stuffing them!  I love to stuff things, have you figured that out yet?  Do I need help?  Is there a "stuffers anonymous" out there?  Should I possibly attend?
I have stuffed them many different ways in the past, but the above filling is one of our favorites.  They're stuffed with a baked potato filling, soppressata sausage, fresh herbs and of course, CHEESE!  Can you see the beautiful diced sausage peeking thru?  Just like bacon is the end result but no grease!  Double fist pump!
Sprinkled liberally with a beautiful panko bread crumb and cheese topping...
They're screaming for you to grab your knife and fork!

What is Soppressata Sausage?  Soppressata

Ready for the recipe?  Here we go:

2 medium potatoes, baked or cooked in microwave till tender (skins on)
4-6 medium Italian peppers
3/4 cups diced Soppressata sausage
1/2 cup fresh parsley chopped
1 green onion minced (whites and all)
1/2 cup diced Kasseri cheese    Kasseri Cheese
(a nice sharp Parmesan would do very well as well)
1-1/2 tbsp olive oil
1/2 tsp salt
Good pinch of black pepper
1/8 tsp garlic powder

2 tbsp bread crumbs
2 tbsp grated Kasseri Cheese (or parmesan)

This is what the Soppressata sausage looks like.  Slice off about 8-10 slices.

Remove black peppercorns (unless you really like them, we don't), dice and set aside.

Wash and scrub the potatoes.  Microwave or bake till tender, I microwaved and it took 5 minutes.
Set aside to cool enough to handle.  As potatoes are cooling, dice the fresh herbs and onion.  Wash the peppers, remove tops and seeds with membranes,  place on baking pan and set aside.

  Roughly dice the potatoes, don't worry, you will be mashing them so the size of the dice doesn't matter.  Add to the bowl along with the fresh parsley, onion, olive oil, salt, pepper and garlic powder. 

With a fork, combine all seasonings, then mash using a potato masher till even consistency.  To which you will add the diced sausage and cheese.

Stir thoroughly and proceed to add the stuffing mixture into the prepared peppers.  Here's a little trick for getting into those tiny little corners and narrow ends of the peppers.  Place a good portion of the mixture to the top largest part of the pepper.  Then "gently push the mixture back" into the smaller parts.  You will have to use your hand to guide it so it doesn't spill over, but this works wonderfully!  That is something I taught myself since I am literally a "stuff-a-holic"... so where are those meetings again?

Preheat oven to 375F.  Sprinkle with bread crumb and cheese topping and cover with aluminum foil.  Bake for 15 minutes.  Uncover and continue baking for another 15 minutes till crumb topping is nicely golden.

I served them with baked crispy chicken thighs.  You certainly can have them as a main meal for sure! 

Till next time!

Dishin with Didi


  1. Thanks for the links about the sausage and cheese, it sounds more like a lebenon style bologna, which I love than what I'm used to for smoked sausage. Sounds yummy!

    1. Your welcome Cindy and thank you! I love the lebenon style sausage very much, prefer to others hands down!

  2. I love that you added potatoes to your filling!! As usual another winner!!!!

    1. Thank you so much Melissa! Very easy as you can see and very good, I hope you try it!

  3. I love peppers too, and I cant live without kasseri :)
    Lovely idea, with the sausage and potatoes, soon to try!

    1. Thank you Eri!! I also love Kasseri, Kefalotyri, kefalograviera... but of course I do! :-)
      Let me know when you do!! I'm reading your Captain Cook in Greek recipes.... Drool!!!!!!