Stuffed Peppers

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Courtesy of: Sirna’s Farm



  • 8 Peppers, Evenly Sized, of Your Choice
    Recommend: Cubanelle or Sweet Banana for Sweet Pepper and Hungarian Hot for Hot Pepper
  • 2 Cloves of Garlic
  • 2 Fresh Tomatoes (approximately 1.5#)
  • 1.5 # Sirna’s Farm Italian Sausage
  • 1# Provolone Cheese, Grated (recommend: Middlefield Cheese)
  • 6 leaves Fresh Basil
  • 4 Tablespoons Olive Oil



Cut your peppers in half lengthwise. Discard of seeds and flesh. Put to side. Stuff Sausage into Peppers, not over stuffing them. Arrange Peppers on top of Oiled cooking Dish.

Chop 2 Tomatoes, Draining Liquid, and Place on Top of Peppers with Sliced Garlic. Top Stuffed Peppers with Grated Cheese. Add Foil to Cover Dish. Cook at 350* for 30 Minutes with Foil on and an Additional 15 Minutes with Foil Off. Broil if Needed to Brown Cheese.

Garnish with Fresh Chopped Basil and Serve over Cavatelli with Sauce of your choice (homemade is always best!). Or for a fun Italian twist, eat between a piece of pizza like a sandwich! Enjoy!


TIPS: If you’re mixing hot peppers with sweet, use two different containers to cook in, the flavors will mix. Don’t be afraid of a little pink in your sausage. It should be cooked to 145* internally.