My dear friend Kirsten gave us pepper plants when we moved to the farm. One of the plants is called Marconi Peppers.

Last week I decided to stuff them. I Googled and found a recipe on The Food Network that I made some changes to. Everyone loved them. So much so that I made a second batch a week later. Since they were so popular I decided to share my version of the recipe.

First you finely chop celery, onion and bell pepper.

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Then you saute the mixture in oil until soft. Add to it some garlic and  Italian Sausage. Once that is cooked add a half of a brick of cream cheese. Stir until thoroughly mixed and take off of the heat. Add a few shakes of Tabasco Sauce.

Marconi Peppers are long , thin and mild in taste. I cut them in half and took out the seeds.

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I enjoy these peppers so much that they are going on the plan for next year’s garden. Once they are prepped you just stuff them.

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They bake in a 400 degree oven for 15 – 20 minutes. I made two trays to use up all of my peppers and to ensure that we will have leftovers for lunch. I am sure any pepper would work. Bell Peppers would be mild or you could go the route of spicy with an Anaheim or Poblano pepper.

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Stuffed Peppers

On the Banks of Salt Creek
This recipe will make eight of the thinner Marconi Peppers or four Bell Peppers.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main
Servings 8

Ingredients
  

  • 3 tablespoons cooking oil
  • 1 cup chopped celery
  • 1 bell pepper chopped
  • 1 onion chopped
  • 1.25 lbs Italian Sausage
  • 3 garlic cloves minced
  • 4 ounces cream cheese
  • Tabasco to taste
  • Peppers cut in half

Instructions
 

  • Preheat oven to 400 degrees.
  • Add oil to a fry pan over medium heat.
  • Saute celery, bell pepper and onion until soft.
  • Add the sausage and the garlic. Cook, breaking up, until done.
  • Remove from heat and stir in the cream cheese.
  • Once thoroughly incorporated add tabasco.
  • Stuff peppers with meat and cheese mixture.
  • Bake for 15 to 20 minutes or until peppers have softened.

 

I hope you enjoy this recipe as much as we do.
Karen