Italian Sausage Stuffed Mini Peppers with Parmesan and Fresh Herbs
These colourful mini sweet peppers are filled with a savoury blend of Italian sausage, creamy ricotta, and melted mozzarella, then baked until golden and bubbling. Perfect as a spring appetiser or light dinner, they showcase the bright flavours of fresh basil and sun-ripened tomatoes.
Ingredients
- 450g mini sweet peppers (approximately 16-20 peppers)
- 250g Italian pork sausage, casings removed
- 125g ricotta cheese
- 60g mozzarella cheese, shredded
- 30g Parmesan cheese, finely grated
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 3 tablespoons sun-dried tomatoes, finely chopped
- 2 tablespoons fresh basil, chopped
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
Preheat oven to 200°C (180°C fan). Line a baking tray with parchment paper.
Cut mini peppers in half lengthwise and remove seeds and membranes. Arrange cut-side up on the prepared baking tray.
Heat olive oil in a frying pan over medium-high heat. Add the Italian sausage and cook, breaking it into small crumbles, until the internal temperature reaches 75°C and no pink remains, approximately 6-8 minutes. Add garlic and cook for 1 minute more.
Transfer cooked sausage to a mixing bowl and allow to cool slightly for 5 minutes. Add ricotta, half the mozzarella, Parmesan, sun-dried tomatoes, chopped basil, oregano, red pepper flakes, salt, and pepper. Mix until well combined.
Spoon the filling generously into each pepper half, mounding slightly. Top with remaining shredded mozzarella.
Bake for 18-22 minutes until peppers are tender and cheese is golden and bubbling.
Remove from oven and let rest for 3 minutes. Garnish with fresh basil leaves before serving.
Did you make this?
Upload your photo and show how it turned out.
