These stuffed peppers are extra special because they have flavourful sausage, arugula and goat cheese inside them.
The goat cheese melts as it cooks and holds all the delicious filling together- fried onions and garlic, spicy sausage, and lightly cooked arugula.
Serve with a bowl of soup or a large, leafy salad.
This recipe has been on my mind for a looong time, just begging to be made. But now that spring has arrived (it has, hasn’t it?) and arugula is officially in season, I just HAD to turn on the oven and get these particular stuffed peppers cooking.
It was worth the wait, let me tell you. They smelled good before I even popped them in the oven, and then the smell of them cooking was ah-MAZ-ing. I may have even been super greedy and eaten 3 of them in one sitting….which means I actually stole someone else’s at the table and scarfed it down as my own. Shameless, I tell you. (And it was taaaasty.)
You can use any sausage you like for these. My preference is medium Italian sausage, which suits my need for heat just nicely. If you prefer a really flavoured sausage (you can get some pretty wild flavour pairings!), then go for it. The more flavourful the sausage, the more flavourful the dish will be.
I like to use a variety of differently coloured bell peppers for this recipe. (Or, as I like to think of them: “Belle peppers.” Don’t ask.) I don’t particularly like cooked green peppers, but I love the subtly sweet taste of lightly cooked yellow, orange and red peppers. In this recipe, you cook the peppers quite briefly (only 12 to 15 mins), so you still get a bit of crunch in each bite.
I can see infinite possibilities for these stuffed peppers in the future…you could easily add a little bit of cooked quinoa to stretch the filling a bit farther, for example.
Because they are so rich and delicious, I would recommend serving them aside a large green salad or even as a tasty side dish to a creamy vegetable soup (I’m thinking carrot-ginger would be awesome.)
Stuffed Peppers with Goat Cheese and Sausage
3 medium bell peppers (red, orange or yellow)
2 tbsp olive oil
1/2 cup minced red onion (about half a medium red onion)
2 tbsp minced garlic (about 2 large cloves)
1/2 tsp sea salt
1/2 tsp hot pepper flakes
1 lb (3 links) medium Italian sausage
1/2 cup (4 oz) goat cheese
4 cups (one small container) fresh arugula leaves
Heat oven to 400 F.
Slice each pepper in half lengthwise and remove seeds and ribs. Place the peppers on a baking sheet and set aside.
In a medium skillet, over medium-high heat, heat olive oil. Add minced red onion and garlic, stirring. Continue cooking, stirring frequently, until red onion is slightly translucent and garlic is beginning to brown. Add salt and hot pepper flakes; stir.
Remove casing from sausage links and crumble sausage meat into skillet, stirring to combine with onion and garlic. Continue cooking until the sausage meat is lightly browned. (Use a wooden spoon to divide the sausage as it cooks if it has clumped together. )
Once the sausage meat is lightly browned, reduce the heat to low. Add goat cheese and cook for 3 to 4 minutes, until goat cheese has started to melt.
Turn off heat and add in arugula. Stir until all the arugula has been mixed into the meat mixture.
Spoon the mixture into the pepper halves, dividing equally.
Bake at 400 F for 12 to 15 minute, until the peppers have softened slightly but have not cooked entirely. Serve immediately.