Italian Sausage Stuffed Peppers

Most of you know that I’m executive chef for a university in central Alabama. Most people don’t realize that when someone garners years of experience and works for a major contract foodservice organization, as opposed to a private restaurant, the days spent working in the actual kitchen are few and far between. About the only time I get to cook and be creative is for catered functions, or occasional dinners at the university president’s home. I spend 10-12 hours each day putting out fires, like most all of you do, and 90% of my work week involves management instead of cooking.

Lately my creative juices have been non-existent, and I haven’t had a blog post in quite some time. For those of you that follow me, I apologize. I’m working hard to rejuvenate my creativity, and outside of a long trip somewhere the cell phone won’t pick up, I’ve been getting inspirations in many of the same places you do, magazines and blog posts. This recipe is my adaptation of a similar one published recently in Southern Living, the only magazine I’ve maintained a constant subscription to since I was old enough to have a checking account. Like all recipes I try, I use the recipe as a starting point and I add or delete from it based on my likes and knowing my tastes. You too should adopt this practice as long as you understand the basics of cooking, what flavors compliment what items, etc. Not only is this recipe beautiful on a plate, it’s quite tasty and would really impress at a dinner party, but it’s also easy enough to prepare on a week night after work. If you aren’t already a fan of Aldi, I highly recommend them if they are in your area. Aldi has jewel peppers, 3-4 per pack, for what a standard grocery store charges for 1 pepper, so you don’t have to settle for green ones to make this dish (green being the cheapest and least tasty). I’m portioned this recipe for 4 servings with each serving being 1 half of a pepper, so it’s easy to do at 1.5 times or 2 times depending on your crowd size. I hope you give it a shot and enjoy!

  • 2 candy jewel bell peppers (orange, yellow, red) or you may use 2 green if you prefer though they are not as sweet and flavorful
  • 1/2# spicy Italian sausage, removed from casings
  • 1/2 small onion, chopped
  • 1/4 cup chopped celery
  • 1 cup quick cook grits (not instant)
  • 3 cups boxed chicken or vegetable stock
  • 1 cup half & half
  • 1 cup+1/4 cup shredded sharp cheddar cheese
  • 2 tsp dried Italian seasoning
  • Salt and pepper to taste
  • 1 dozen cherry tomatoes, cut in half (I grow a variety of heirloom cherry tomatoes in a variety of colors and if you can find some of those at a Farmer’s Market they really are great, but store bought red or yellow ones work fine)
  • 1 tsp minced garlic (I use the jar but fresh works just fine, not dried or dehydrated though)
  • Juice from 1 lemon
  • 1/4 cup olive oil
  • 1 Tbsp chopped fresh basil or 1/2 tsp dried basil leaves

Starting at the bottom of the recipe, combine the cherry tomato halves and remaining ingredients in a bowl and set aside to marinate.

Preheat oven to 350F. Place the peppers in your microwave and cook on high for 2-3 minutes depending on your wattage. You want to soften them slightly. Remove from microwave and slice them in half lengthwise, cutting through the stem so that each half has a half stem attached. Remove any seeds and membranes, set aside.

In a medium saute pan over medium heat, brown the Italian sausage until completely cooked (no pink showing). Remove the sausage from the pan with a slotted spoon or spatula and turn the heat up to medium-high. Add the onion and celery to the sausage oil and cook until tender, 3-4 minutes, shaking pan so contents don’t burn. If your sausage was especially lean (not often the case), you can add a dash of olive oil to the vegetables to saute properly. Add sauteed ingredients to the cooked sausage (including any oil left in your pan) and hold.

In a medium saucepan, bring the stock and half & half to a slow boil. Whisk the grits into the liquid and continue to whisk for 30 seconds to ensure they don’t stick to your pot. Turn the heat down to medium-low or low and partially cover with a lid (tilt one side so it can vent). Cook the grits for 5 minutes, stirring often. Be careful around the grits. They will bubble like lava and are about as hot if any pops out on to you. The lid keeps your stove from being a total mess (those of you with smooth top electric ones especially don’t want to clean cooked on grits off your stove). When the grits are thickened and smooth, remove from the heat. Stir in the 1 cup of shredded cheddar cheese, 2 tsp Italian seasoning and then add the Italian sausage mixture to the grits. Season to taste with salt and pepper.

Spoon the grit/sausage mixture into the bell pepper halves and arrange on a baking pan or in a baking dish. Top the peppers with the remaining 1/4 cup of shredded cheese and bake for 25-30 minutes, until peppers are shriveling and tops are golden. Remove from the oven and let stand for 2-3 minutes before serving. After plating each pepper, top each pepper with some of the marinated tomatoes and enjoy!

Bloody Mary Tomato Salad with Pickled Shrimp

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The heirloom tomatoes are coming in at Pepper Place and I’m a huge fan. We buy them every chance we can get. Personally, I can eat them like an apple, but this recipe is the perfect marriage of those tomatoes with some fresh Gulf shrimp!

  • 3# assorted tomatoes, sliced (heirlooms are best, such as Cherokee Purple, Beefsteak, Brandywine, etc but any good southern ripe tomato will do)
  • 1/3 cup celery sliced thin on the bias (diagonal)
  • 1/2 cup firmly packed celery leaves (celery leaves are great for seasoning dishes and for garnishes, so don’t automatically toss them like many people do

Using a chilled serving platter, arrange the sliced tomatoes and celery. Sprinkle with cracked black pepper and sea salt to taste. Drizzle with the Bloody Mary Vinaigrette (recipe below) and spoon the pickled shrimp over the top (also below). Top with the celery leaves and garnish with pickled okra or pickled green beans. You can even add some crumbled Feta if you’d like!

For the vinaigrette:

  • 1/2 cup spicy Bloody Mary mix (like Zing Zang)
  • 1/4 cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp prepared horseradish
  • 1 tsp finely ground black pepper
  • 1 tsp hot sauce
  • 3/4 tsp celery salt
  • 1/2 tsp Worcestershire sauce

Combine ingredients in a bottle with a lid, shake and chill.

To make pickled shrimp:

In a zip top freezer bag (gallon size), add 1 pound of medium-sized peeled fresh shrimp. To the bag, add the following ingredients, then place the bag in your refrigerator for at least 2 hours but the longer you leave it in, the better. After 6 hours the shrimp will get rubbery, so 2-6 hours is the processing time.

  • 1 lemon, thinly sliced
  • 1/3 cup thinly sliced red onion
  • 1/4 cup olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp each chopped fresh dill and flat leaf parsley
  • 1 1/4 tsp Creole seasoning (I use Old Bay)
  • 1 clove of garlic, minced

Heirloom Tomato & Grilled Corn Salad with Basil Vinaigrette

Here’s a great recipe using some of the fresh vegetables available these days! Nothing like the taste of roasted corn and fresh heirloom tomatoes to scream SUMMER!

  • 3 tbsp champagne vinegar or white-wine vinegar
  • 1 clove garlic, minced
  • 1/4 cup extra virgin olive oil
  • 1/4 cup finely chopped fresh basil leaves
  • 1 tsp sea salt
  • 4 ears of fresh corn in husks
  • 1 1/4 pounds assorted heirloom tomatoes, cored and cut into 1/2″ pieces
  • 1 10oz container of small heirloom cherry tomatoes, halved or quartered

In a glass mixing boil, whisk together the vinegar and garlic. Add the oil in a thin stream, whisking constantly to incorporate, then add the basil. Season with salt and pepper to taste.

Fill a large bowl with water. Mix in 1 tsp sea salt. Add the corn and soak for 1 hour.

Prepare your barbecue or gas grill (medium-high heat). Drain the corn. Grill the corn in the husks until the outside is very charred and the corn kernels are tender, turning occasionally, about 25 minutes.

Cool the corn. Remove the husks and cut the kernels off the cobs into a large bowl. Add the tomatoes. Toss with enough vinaigrette to coat. Season with salt and pepper.