Sausage Stuffed Anaheim Peppers
Do you love stuffed peppers? This garden-fresh pepper recipe makes a great appetizer, side dish or main course for any occasion, whether it’s for a Super Bowl party, celebrations or summer barbecues, it’s always a crowd pleaser! This easy recipe only takes about 45 minutes to prep and cook.
Cooking an appetizer isn’t meant to be complicated! This recipe is so simple, yet so flavorful from the grilled pepper and Italian flavored sausage that complement each other. The mixture inside the peppers contains just the right amount of ingredients and spices. Not only that, this recipe works great for all types of peppers!
Should I cook the peppers before stuffing them?
Because this recipe doesn’t take very long to prep the ingredients and stuffing mixture, we suggest not cooking the peppers before stuffing them. The peppers are most definitely easier to stuff when they are raw vs. when they have been cooked and tenderized.
Can I prep these ahead of time?
Absolutely! You can prep the stuffing mixture and the pepper and store in the refrigerator overnight. You can also freeze your remaining sausage mixture and use it for a later date.
Recipe: serves 6 people
1 lb unseasoned sausage
6 Anaheim peppers
1 red onion
2 large garlic cloves
1 cup graded sharp cheddar cheese
4 Anaheim pepper tops
1 sprig of oregano
1 tsp cumin
1 tbsp black pepper
pinch of salt
olive oil
How to make Sausage Stuffed Habanero Peppers:
Wash the peppers and lay flat on cutting board - decide how they lay naturally the flattest (this will allow for best grilling). Then, take a knife and cut about a quarter down the pepper, lengthwise, creating a canoe-like shape; then deseed peppers. Be sure not to cut the stem end off the pepper or penetrate the bottom side of the pepper - this will allow the juices to remain inside the pepper.
Dice up red onion, garlic cloves, oregano and pepper tops into very small pieces and add to bowl.
Add sausage, cheese and seasonings to the bowl and mix thoroughly with hands. Smell the mixture and adjust seasoning accordingly.
Gently stuff sausage mixture into the pepper. Be careful not to tear the pepper.
Rub olive oil on the outside of the peppers.
Grill on indirect heat for 20-30 minutes, being careful not to burn the outside of the pepper. The sausage will be firm when done and full of juice.
Remove from grill and let sit for 5 minutes to rest. You can pierce the pepper to drain the juice or serve as is.
Storage:
This recipe can be premade and frozen whole and cooked later. The peppers will store for a couple of days in the refrigerator, after being cooked, if they make it that long. It’s best to eat them when they are fresh off the grill!
About Us
Jimmy L’s is best known for their mouth-watering food; cooking everything from scratch. Jim Lenzen, the owner of Jimmy L’s, started his business driven by his passion of cooking and enjoyment of people. From there, Jimmy L’s built a team of talented young individuals who are driving the business forward. To see how the journey has ventured out along the years, follow Jimmy L’s on social media and visit our website.