Recipes using "black pepper"

Stuffed Hungarian Peppers with Sausage
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Men love these - -
Servings
8
Servings
8
Stuffed Hungarian Peppers with Sausage
Print Recipe
Men love these - -
Servings
8
Servings
8
Ingredients
  • 6 cups day-old bread, grated
  • 1 pound DiRusso's® Real Italian Sausage Links or Patties
  • 1/3 cup Parmesan cheese
  • 1 egg, beaten
  • 1/2 cup flat leaf parsley, chopped
  • 1/4 cup (approx.) vegetable or olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cloves garlic, minced
  • 3 pounds (approx.) Hungarian peppers
Servings:
Instructions
  1. Preheat oven to 350°F.
  2. Cut the tops off peppers and take out the seeds and ribs.
  3. Remove casings from sausage links. In a frying pan, cook sausage over medium heat breaking with a wooden spoon to crumble the sausage. Add garlic and sauté.
  4. In a bowl, combine grated bread, sausage, garlic, parsley, and Parmesan cheese. Drizzle in enough oil to lightly moisten bread mixture. Add egg and mix.
  5. Stuff the peppers 3/4 full (use the end of wooden spoon to pack in stuffing).
  6. Place pepper in a single layer in a baking pan. Rub the outsides of peppers with oil and sprinkle with salt and pepper. Drizzle oil over peppers.
  7. Bake for 30 minutes, turn peppers over, bake approximately 15 minutes or until the peppers are golden brown.
Recipe Notes
  • Spoon marinara sauce over the peppers the last 10 minutes, if desired.
  • The cut off tops of the peppers can be chopped, pan fried and added to the stuffing, if desired.
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Stuffed Mushrooms
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For a great appetizer - -
Servings
6
Servings
6
Stuffed Mushrooms
Print Recipe
For a great appetizer - -
Servings
6
Servings
6
Ingredients
  • 1/2 pound DiRusso's® Italian Sausage Links or Patties
  • 1 pound large fresh mushrooms
  • 1/4 cup vegetable oil
  • 1 1/4 cups onions, finely chopped
  • 2 tablespoons green pepper, finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package (3 ounce) cream cheese
  • 2 tablespoons butter, melted
  • 1/4 cup Italian seasoned bread crumbs
  • Fresh parsley leaves, chopped
Servings:
Instructions
  1. Preheat oven 350°F. Clean mushrooms with damp paper towel. Remove the stems and chop finely. Brush mushroom caps with oil.
  2. Remove casing from sausage links. In a skillet, cook the sausage over medium heat, crumbling with a wooden spoon. Cook the sausage until the center is no longer pink.
  3. Add the oil, onion, green pepper, mushroom stems, salt and pepper. Cook until tender. Turn off the heat and stir the cream cheese into the mixture.
  4. Fill each mushroom cap with the sausage mixture. Arrange the mushrooms in a baking dish in a single layer.
  5. In a small bowl, mix the butter and breadcrumbs. Sprinkle over the stuffed mushroom caps.
  6. Bake for 15 minutes or until the breadcrumbs are brown.
  7. Sprinkle on parsley.
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