I thought I’d done a pretty good job combining some of my favorite flavors here when it hit me: instead of enjoying them for dinner on the porch, like we did last week, we should have had these for breakfast.
To make ahead, cook the stuffing, let cool to room temperature, and stuff and chill the peppers overnight.
Tomato- and Sausage-Stuffed Peppers with Melted Brie (PDF)
Recipe 222 of 365
I used all yellow peppers and tomatoes; any combination of colors will work. I also used a combination of parsley, oregano, thyme, and rosemary; just use what you have (basil would be great).
1 pound pork breakfast sausage, casings removed, cut into 1/2” pieces
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, chopped
4 bell peppers: 1 seeded and finely chopped, 3 halved vertically and seeded, for stuffing
1/2 cup (loosely packed) chopped fresh herbs
Salt and freshly ground pepper
2/3 cup dry red wine
2 tomatoes (about 2/3 pound), chopped
1/2 cup breadcrumbs
1/2 pound brie (not too soft)
Preheat the oven to 350 degrees.
Heat a large skillet over medium heat. When hot, crumble sausage in, and cook, stirring only occasionally, until no pink remains (about 7 minutes), breaking the sausage apart into smaller pieces toward the end of cooking. Transfer the cooked sausage (and all oil in the pan) to a paper towel-lined plate to drain, and set aside.
Return the pan to the heat, and add the olive oil. Add the onion, and cook 5 minutes, stirring occasionally. Add the garlic, chopped pepper, and herbs, and season with salt and pepper. Cook two more minutes, stirring, then add the wine and tomatoes, as well as the reserved sausage. Increase heat to high, and simmer, stirring, for 5 minutes, or until almost all the liquid has evaporated. Remove the pan from the heat, stir in the breadcrumbs, and season again to taste with salt and pepper, if necessary.
Stuff sausage mixture into the 6 pepper halves, and bake for 20 minutes. Slice the brie and arrange slices over the sausage, and bake another 5 minutes. Serve warm.