Sausage & Mushroom Stuffed and Grilled Peppers make a tasty dish that’s perfect as either an appetizer or as your main dish. Anaheim peppers are perfect to use for this recipe, so get your grill going for a bit of a twist on a classic.
If you like stuffed peppers, I’m willing to bet you’ll enjoy these. They’re a little different from standard stuffed peppers, and you can serve them as appetizers or as part of a lighter meal. This recipe makes four peppers, good for two-to-four people.
Since it’s grilling season, I thought this would be a fun and flavorful dish to make, especially after I got my hands on a bunch of peppers recently.
My friend invited me to her brother-in-law’s house in Phoenix. He was out of town, but had a fabulous garden overflowing with veggies. He didn’t want them to go to waste and he was eager to share the wealth (thank you, Kenny)!
His garden is fabulous, and let me tell you, a grand backyard garden in Phoenix is not an easy thing to accomplish. It’s super hot and super sunny here, but it can be done. It’s a labor of love for sure.
I was able to pick peppers (not a peck, though!), eggplant, and tomatoes. Really beautiful heirloom tomatoes.
What’s your favorite thing to do with fresh tomatoes? How about a Tomato Tart with Cheesy Breadcrumbs?
If you can find green tomatoes, I highly recommend my Fried Green Tomato BLT Sandwiches. They’re so good!
Or use them to make this Simple Summer Escarole Salad. Simple is so often the best type of dish, don’t you think?
These Sausage & Mushroom Stuffed and Grilled Peppers have an Italian vibe to them. I used mild Italian sausage along with mushrooms, and seasonings like cumin, parsley, crushed red pepper, breadcrumbs, and Parmesan cheese. I serve them with my favorite marinara sauce, and the flavor is amazing.
Do you have a summer garden? What goodies are growing? I only planted herbs this year, but the birds got them! I also have a huge fig tree in my backyard. The figs are almost ripe, but I’ll probably only get a few, thankyouverymuch, birds.
Whether or not you have your own garden teeming with peppers, or you pick them up at the market, try my Sausage & Mushroom Stuffed and Grilled Peppers. You’ll really enjoy them.
Patricia Conte/Grab a Plate
Serves Serves 2-4 people
Sausage & Mushroom Stuffed and Grilled Peppers
- 4 large Anaheim peppers, tops cut off, seeds and membrane removed
- 1 tablespoon vegetable oil, divided, plus extra to coat peppers
- 1/2 pound Italian-style bulk sausage
- 1/4 cup diced yellow onion
- 1 cup diced mushroom
- 2 garlic cloves, minced
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon crushed red pepper
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1 cup marinara sauce