Stuffed Peppers

Sausage, Potato and Onion Stuffed Peppers

I have to admit I am a little bit crazy when it comes to collecting recipes.  If I find something that looks or sounds like it would be good, I have to get the recipe or keep the recipe.  More often than not, I find that cooking is not difficult and I can't understand people who don't like to cook or have never learned to cook.  Personally, I think about half of any type of cooking, is preparing the ingredients which anyone can do.  The more difficult part is actually cooking the ingredients in a way that showcases the flavors of the dish.  This takes some practice and skills, but there are so many great dishes that anyone can prepare without much time or effort.  Home cooking is the only way to go in my opinion and if I had sufficient time every day, I would cook every day.

Sausage, Potato and Onion Stuffed Peppers

1 14.5 oz. can crushed tomatoes

1 teaspoon dried oregano

Kosher salt and pepper

4 large bell peppers

1 small onion, chopped

1 small potato, diced

1 cup fresh parsley, roughly chopped

1/4 teaspoon crushed red pepper

1 pound spicy Italian sausage

In the bottom of a casserole dish, combine the tomatoes, oregano and 1/4 teaspoon of the salt and pepper.  (I used the tomato mixture to help the pepper remain upright.)  If the peppers do not stand up, slice a little off their bottoms to make it even.  If you chopped off any of the pepper, finely chop it and place it into a medium sized bowl.  Add the onion, potato, parsley and crushed red pepper.  Mix together, and then add the sausage and mix again.  Cut off the tops of the peppers.  At this point you can choose to chop them up and add them to the sausage mixture or leave them to cover the peppers during baking.  Discard the seeds from the peppers.  Spoon the sausage mixture into the peppers.  Arrange the peppers into the baking dish.  Bake at 350 F for about 50 minutes or until the sausage stuffing is sizzling and cooked throughout the pepper.