These stuffed yellow peppers are a delicious main dish for whenever you need something that is above the usual roasted or grilled meat. These bell peppers are stuffed with a mixture of sausage, cheese, and bechamel for an elegant dish that can be served with all of your favorite sides for dinner.
The process of making the stuffed yellow peppers is incredibly easy. You begin by making a béchamel on the stove with butter, flour, and milk. Then, hollowed bell peppers get filled with crumbled sausage, bechamel, and shredded cheese before being baked in the oven. Roasting the bell peppers sweetens them while the sausage and cheese add a salty savoriness that takes them over the top.
What are Stuffed Yellow Peppers?
These stuffed yellow peppers are whole bell peppers that have been filled with sausage, béchamel, and cheese before being baked in the oven. They can be served as a replacement for grilled or roasted meat for dinner. They have a wonderful sweet taste from the roasting process.
Pro Tips
- When making the béchamel, gradually whisk the milk into the flour paste to prevent lumps from forming.
- Once the béchamel ingredients are combined, continuously whisk the mixture until it thickens.
- Use whatever cheese you enjoy the most such as shredded mozzarella, cheddar, provolone, or Swiss.
- Roast the peppers until they are tender but not falling apart. They should only need around 40 minutes to bake in the oven.
Frequently Asked Questions
What Kind of Sausage Should Be Used for Stuffed Peppers?
You can really use any type of crumbled sausage that you enjoy such as hot or mild Italian, honey garlic, bratwurst, or Oktoberfest. Feel free to use chicken or turkey sausages as well if you would prefer a leaner sausage for this recipe.
Can I Use Other Colors of Bell Peppers?
Absolutely! This recipe will work with green, red, or orange bell peppers as well.
What Seasonings Can be Added to Stuffed Bell Peppers?
The sausage and cheese should add plenty of flavor to the peppers, but if you would like to get extra creative, you could add chopped rosemary and garlic to the béchamel if desired. You could also add fresh thyme or dried herbs such as an Italian seasoning blend or dried oregano.
How to Store Stuffed Yellow Peppers
Leftover stuffed peppers can be stored in a covered container in the fridge for up to 3 to 4 days. Then, they can be reheated in a 375 F (190 C) oven in a covered dish until they are warmed through.
Ingredients
How to Make Sausage Stuffed Yellow Peppers
For the bechamel, melt the butter in a pan over low heat. Add the flour and whisk until a paste forms. Gradually, whisk in the milk until smooth. Continue cooking, while continuously whisking, until the mixture is thickened. Remove from the heat and set aside.
For the bechamel, melt the butter in a pan over low heat. Add the flour and whisk until a paste forms. Gradually, whisk in the milk until smooth. Continue cooking, while continuously whisking, until the mixture is thickened. Remove from the heat and set aside.
Cut the tops off the peppers and remove the seeds and pith. Place the peppers in a baking dish. Bake them in a 360 F (180 C) oven for 10 minutes.
Cut the tops off the peppers and remove the seeds and pith. Place the peppers in a baking dish. Bake them in a 360 F (180 C) oven for 10 minutes.
Season the peppers with salt and pepper, and drizzle them with olive oil.
Season the peppers with salt and pepper, and drizzle them with olive oil.
Fill the peppers with the sausage followed by the bechamel.
Fill the peppers with the sausage followed by the bechamel.
Sprinkle them with cheese and more olive oil, and continue baking them for 40 minutes.
Sprinkle them with cheese and more olive oil, and continue baking them for 40 minutes.
Serve and enjoy!
Serve and enjoy!
;Resize,width=767;)
