Recipes of Youngstown: Sausage Stuffed Hungarian Hot Peppers
Submitted by Jean Romeo, Recipes of Youngstown, Volume 2
- 8 Hungarian peppers (I sometimes use Cubanelle)
- 1 ½ to 2 lbs. sausage
- Tomato sauce (about 2 cups)
- Shredded mozzarella cheese (to taste)
If the peppers are hot, I sometimes use mild (or combination of mild and hot sausage). If I use Cubanelle, I generally use hot sausage.
Heat oven to 350˚F. Prepare a 2 or 3-qt. baking dish – spritz with oil or Pam. Cut off the tops of the peppers and scoop out seeds. If peppers are very thin, I sometimes slit them down the middle to make stuffing easier. Stuff each pepper with sausage. Place in baking dish and bake for 30 minutes or until internal temperature reaches about 160˚F. Drain off grease. Add tomato sauce and shredded cheese. Bake until sauce is heated and cheese is melted. Occasionally, I bake the peppers, then cool and freeze. I add sauce and cheese when reheating.
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