It's Stuffed Peppers with Grits and Italian Sausage!


You ask, “What could possibly make a cheesy grits and Italian pork sausage combo taste better?”  




Southern Living magazine has the answer:
It’s seasoned cheesy grits and Italian pork sausage, stuffing a tender bell pepper with mozzarella cheese sprinkled over all and baked!  





Deliciousness comes together in this flavorful and easy meal for your family and friends too, it's that good! 

Surprisingly, all bell peppers contain more Vitamin C than an orange, ranging from 95 mg in a green to a whopping 341 mg in a yellow.  They're also super low-cal, containing just 45 calories per cup, making them the the perfect snack.  Maybe we should be eating bell peppers instead of of reaching for a glass of sugary orange juice to ward off a cold!

And who doesn't like grits?

Here's the Ten Commandments of Grits:

1. Thou shalt not put syrup on thy Grits.
2. Thou shalt not eat Cream of Wheat and call it Grits; for this is blasphemy.
3. Thou shalt not covet thy neighbors Grits.
4. Thou shalt only use Salt, Butter and Cheese as toppings for thy Grits.
5. Thou shalt not eat Instant Grits.
6. Thou shalt not put syrup on thy Grits.
7. Thou shalt not put syrup on thy Grits.
8. Thou shalt not put syrup on thy Grits.
9. Thou shalt not put sugar on thy Grits either.
10. Thou shalt not put sugar or syrup on thy Grits.


Amen, right on!

There are 8 colors in the bell pepper family.  Besides the usual green, red and yellow, the family includes orange, black, brown, ivory and purple.



Any color bell pepper could be used in this slightly adapted Southern Living recipe, I opted for red peppers simply because red is my favorite color.  The important thing is to make sure the peppers are large enough to be stuffed with the cheese and grits filling, 3 of them should total about 20 ounces.




After stuffing the peppers with the savory filling, and baking them, whisk a simple vinaigrette, then toss in a few grape tomatoes to drizzle over the peppers before serving.




We all really liked this savory and satisfying version of stuffed peppers, so the recipe is a keeper!




Yield: 6 servings

Stuffed Peppers with Grits and Sausage

Cheesy grits and Italian sausage provide a savory and satisfying filling for bell peppers!
prep time: 15 MINScook time: 1 hourtotal time: 1 hours and 15 mins

INGREDIENTS:


  • 3 large red bell peppers (about 20 oz.)
  • 1 tablespoon vegetable oil
  • 3 hot Italian pork sausage links, casings removed
  • 1 cup chopped sweet onion
  • 1/2 cup stoneground grits (or regualr)
  • 11/2 cups chicken broth
  • 1 cup whole milk
  • 1 teaspoon kosher salt, divided
  • 3 ounces mozzarella cheese, shredded (about 1 cup), divided
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon black pepper
  • 2 cups grape tomatoes, halved

INSTRUCTIONS


  1. Preheat oven to 350°. Microwave bell peppers on HIGH 2 minutes to soften slightly. Cut bell peppers in half through the stem. Remove seeds and white membranes using a serrated tomato corer or melon baller. Discard seeds and membranes.
  2. Heat vegetable oil in a large skillet over medium-high. Add sausage to skillet; cook 4 minutes, stirring to break into small pieces. Add onion to skillet; cook, stirring occasionally, until sausage is cooked and onion is tender, about 3 minutes. Remove sausage mixture from pan.
  3. Add grits to skillet; cook 1 minute, stirring constantly. Add broth, milk, and 3/4 teaspoon of the salt to skillet; bring to a boil. Cover, reduce heat to medium, and cook, stirring occasionally, until liquid is absorbed, about 20 minutes. Stir in sausage mixture, and half of the cheese.
  4. Divide mixture evenly among bell pepper halves. Place side by side on a baking sheet. Sprinkle with remaining mozzarella cheese.
  5. Bake in preheated oven until cheese is browned and peppers are tender, about 30 minutes.
  6. Whisk together olive oil, vinegar, black pepper, and remaining 1/4 teaspoon salt in a medium bowl. 
  7. Add tomatoes; toss to coat. Serve over peppers.






Enjoy!



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32 comments:

  1. Pam, This is a pretty entree and I'd love it if you left out the bell peppers! Perhaps in a squash. Just can't stand bell peppers or pimentos...a real problem for me down here in the south. A lot of restaurant menu items are just not in my wheelhouse and we have to warn folks having us over for dinner so I don't embarrass myself. Take Care, Big Daddy Dave

    ReplyDelete
    Replies
    1. Dave, I get you! I feel that way about some foods also. Squash would work! This is really a good combo of ingredients, and I will be making it again. Thanks, and take care.

      Delete
  2. What a beautiful meal Pam, this reminds me of something my Italian mother-in-law would make. Looks delicious!

    ReplyDelete
    Replies
    1. Thanks, Cheri! Glad it brought back good memories for you!

      Delete
  3. I must confess I usually don't eat pork or a combo of meat and dairy. However, I do eat and like italian products and stuffed peppers (minced meat and rice). Never seen a purple or black pepper.
    I buy and enjoy eating the variety of green, yellow, red peppers - stuffed or in salads/sandwiches.

    Your pictures are awsome!

    ReplyDelete
    Replies
    1. Hi, Duta! It would be great with meat and rice also! I've never seen black peppers either. Thanks so much and take care.

      Delete
  4. Pam I love these stuffed peppers ! look sooo good !

    ReplyDelete
  5. These stuffed peppers look yummlicious with that Italian sausage and cheesy grits! I wish I could dig in right now.

    ReplyDelete
    Replies
    1. Thanks, Angie! They were delicious with Italian sausage and grits!
      wish you could too! :-)

      Delete
  6. Love grits and this is a very nice way to serve them. Thanks for sharing. It has been years since I have had any type of stuffed peppers and now I could eat them for breakfast.

    ReplyDelete
    Replies
    1. Hi Susan! They were so good and I could definitely eat one for breakfast. It's great to see you here!

      Delete
  7. Interesting post but I think only Americans know what grits are !!! I had to look it up :-) Take care Diane

    ReplyDelete
    Replies
    1. Hi Diane! Grits is definitely a southern dish and I imagine it would be hard to find it in Europe. Have a great rest of the week!

      Delete
  8. What a great idea to use grits in a stuffed pepper. They look delicious!

    ReplyDelete
    Replies
    1. Hi Amy! Thanks! This is the first time I've added grits to stuffed peppers and they're great!

      Delete
  9. Instant grits really have no taste -- definitely the work of the devil. Quick grits are pretty good, though. Anyway, LOVE grits. And this is such a fun -- and tasty! -- idea. Thanks!

    ReplyDelete
    Replies
    1. Hi John! I've never eaten instant grits, but just recently saw them at the grocery store. Quick grits are good, but stone-ground grits rule! They have a crunch to them that's great. Thanks for the visit!

      Delete
  10. I love stuffed peppers and I'm with you on using red, my favorite color, too. Your filling sounds wonderful!!

    ReplyDelete
  11. Mr. Ken would be all over this one!
    Did you change your title a bit?

    M : )

    ReplyDelete
    Replies
    1. It was good, Melinda!
      No, I don't think I did, not sure exactly what you're referring to. :-)
      Have a great weekend!

      Delete
  12. I am definitely not a southern gal but loved the 'shalt not' lessons :) I definitely have to give grits a try one day! Your recipe looks great!

    ReplyDelete
    Replies
    1. Thanks, glad you liked it, Susan! Grits are a must try! :-)

      Delete
  13. I love peepers as long as they are not green, green peppers don't agree with me. I have only grits twice in my life. Once, when I was visiting in the south , the waitress in a restaurant ask me if I wanted grits. I said, what's that? Everybody laughed. Your stuffed peppers look delicious.

    ReplyDelete
    Replies
    1. Hi, Gerlinde! Then these red ones would be good for you! :-) Yes, I can imagine the laughs you got, that happened to Bill also since he grew up in Chicago area. Take care

      Delete
  14. yummy. one of my favorites!!! I loved your southern lessons.. No syrup on my grits, because I've never tried them before. lol

    ReplyDelete
    Replies
    1. Hi Leslie! Grits are great! :-) Thanks for the visit!

      Delete
  15. My husband would flip for this recipe! It looks wonderful and I never, ever, ever put syrup on my grits. I am a GRITS (girl raised in the south) - haha - and only use butter and lots of pepper. Yum!

    ReplyDelete
    Replies
    1. Hi Tricia! Me too with the grits your way and sometimes with a little cheese sprinkled on top. Good eating!

      Delete
  16. Dear Pam, I love grits, sausage and peppers so I would love this dish! xo Catherine

    ReplyDelete
  17. I have to take exception with Grit Commandment #4 - "Thou shalt only use Salt, Butter and Cheese as toppings for thy Grits."

    You need to add two more things to that: bacon and sausage. Grits without bacon or sausage crumbled into it aren't real breakfast grits!

    ReplyDelete

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