Farmer’s Market Day: Stuffed Sweet Peppers

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Stuffed Sweet Peppers


Farmers Market Stuffed Sweet Peppers

While walking through a local farmers market, I found some adorable sweet peppers that look like Hungarian Wax peppers, but slightly larger.  I asked the farmer what type of peppers they were and he said they were very sweet, tender, and perfect for raw and cooked eating. He also had some adorable mini eggplants and beautiful tomatoes. My mind instantly went to Italian sausage and Stuffed Sweet Peppers. I gathered up all the ingredients from the market I could find, hit my local grocery store for the mushrooms and sausage, and went home to make a beautiful meal for my family.

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Mixing up the Ingredients for Stuffed Sweet Peppers

You can use just about any ingredients you want for Stuffed Sweet Peppers. Sometimes I use leftover rice as a filler although this time I used bread crumbs because it’s what I had. I’m on a mushroom kick right now, so some  baby bellas were added to the mix. I chose Italian sausage for the flavor although you could use hamburger if that’s your preference in your Stuffed Sweet Peppers. Eggplants were added for a little bit of color and to add visual appeal as they really don’t have any flavor themselves. I added garlic, which isn’t pictured, because I love the flavor it adds.  Another thing that is not pictured is a four cheese Italian blend by Land O Lakes that I found at my deli counter. It’s a very flavorful cheese blend that you can get sliced like American cheese. (It also makes fantastic toasted cheese sandwiches.) If any of the ingredients aren’t appealing to you, simply change them out for ones that are. It’s a very versatile recipe that you can change up on a moment’s notice.


Farmer’s Market Day: Stuffed Sweet Peppers

Farmer’s Market Day: Stuffed Sweet Peppers


  • 4 Sweet peppers, sliced lengthwise and seeds removed
  • 2 baby eggplant, diced
  • 4 ounces baby bella mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 T butter
  • 1 lb Italian sausage, bulk
  • 1 egg
  • ¾ C breadcrumbs
  • 4 slices 4 cheese Italian blend or American cheese
  • 8 slices tomatoes


  1. Heat oven to 350 degrees F.
  2. In a saute pan, melt the butter over medium high heat. Add the eggplant, mushrooms, and garlic. Saute until the veggies start to caramelize. Remove from heat and allow to cool slightly.
  3. In a bowl, mix the sausage, egg, and breadcrumbs. Add the veggies when cool enough to touch and mix well.
  4. Stuff the sweet pepper halves with the mixture, forming little loaves in the peppers. Place in a shallow baking dish.
  5. Cover with aluminum foil and bake 35-45 minutes, until the meat is cooked throughout.
  6. Remove the foil and place ½ of a slice of cheese on each pepper, topping with a tomato slice.
  7. Return to oven and allow the cheese to melt, about 4-5 minutes.
  8. Serve hot.

Stuffed Sweet Peppers for Any Season

Take advantage of local produce in the summer by making up Stuffed Sweet Peppers and freezing them. Simply stuff the peppers, place them on a baking sheet lined with parchment or wax paper, and freeze.  Leave off the toppings such as cheese, tomatoes, tomato sauce, or whatever you like. Once frozen, place them in plastic zippy bags and back in your freezer. When you want a little bit of summer on your table, simply take them out placed a minute baking pan and bake at 350 degrees F for 45 minutes to an hour, or until the peppers are tender and the meat is cooked through. Top with whatever you like and serve  for a beautiful dinner. Enjoying Stuffed Sweet Peppers year round has never been so easy.

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