Stuffed Red Peppers


  • 2 tablespoons olive oil
  • 3/4 pound sweet Italian sausage, casings removed
  • 3 minced scallions, white and green parts
  • 2 teaspoons minced garlic (2 cloves)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon Angel Brand Ground Black Pepper
  • 1/2 teaspoon Angel Brand Garlic Powder
  • 1/2 teaspoon Angel Brand Onion Powder
  • 1/2 teaspoon Angel Brand Dried Parsley
  • 2/3 cup panko bread crumbs
  • 5 ounces Italian mascarpone cheese
  • 1/3 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh parsley
  • 3-4 red or yellow peppers sliced in half and seeded



  1. Preheat the oven to 325 degrees.
  2. Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned.
  3. Stir in the scallions, chopped garlic, salt, pepper, garlic powder, onion powder, dried parsley and cook for another 2 to 3 minutes, stirring occasionally.
  4. Add the panko crumbs, stirring to combine with the other ingredients.
  5. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the mixture creamy.
  6. Off the heat, stir in the Parmesan and fresh parsley and season to taste. Cool slightly.
  7. Slice Peppers in half and remove seeds
  8. Fill each pepper generously with the sausage mixture. Arrange the peppers in a single layer on a baking sheet and Bake for 50 minutes, until the stuffing is browned and crusty.