Family Reunion Stuffed Peppers have few ingredients but taste amazing. If you don’t want to make the roasted tomato sauce, feel free use your favorite jarred sauce in this recipe.
A few weekends ago, we went to a family reunion. It wasn’t a reunion for me. It was for my husband’s side of the family. For some reason, I get the impression that it’s people that he hasn’t seen in forever if at all.
I, personally, had a blast because I got to meet some really nice people who just embraced me as one of their own. I haven’t felt that welcome in a long time. It truly was delightful.
We were also there for lunch. Now, with that many people and it being a pot luck and all, of course there’s going to be slow cookers abundant. There had to be 15 or 20 of them? And they were all filled with deliciousness!
They were filled with dishes I’d never had before, too. Some pasta, some chili, walking tacos, some spiced ham, barbecue chicken, pork and beef. Now, it’s not that I haven’t had these dishes, but the flavors were different from what I was expecting or familiar with.
Then, there was this dish. I didn’t realize what it was until I got back to the table. And then I took a bite and my mind was blown! Oh my! These are delicious! I inspected a little more and took a few more bites and just knew I was going to make these when we got home.
This is just the method. The sky is the limit with what you can put in the peppers. Chorizo, bratwurst, breakfast sausage, chicken sausage, ground beef, you name it! Add some more vegetables, some rice, quinoa, potatoes; whatever your little heart desires. Then simmer them in enchilada sauce, chili sauce, spaghetti sauce; you name it! Honestly, just take this idea and run with it. I know I will.
Sometimes, the husband really cracks me up.
Sometimes, I really surprise him with my ideas. This is one of those instances where both happen. “What’s for dinner?” “Stuffed peppers.” He’s sees me stuffing a pepper, shakes his head and finishes getting ready for work.
When we come home and the pasta is ready for us to eat I dish it up. He scrutinizes it, cuts into it, and takes a bite. “These are good!” “You don’t remember having these at the reunion?” “No. I didn’t eat any of these.” “Well, that’s where I got the idea.” “It’s a good idea!”
And yes, they are truly a good idea. They’re so simple to prepare if you use jarred sauce. They’re so delicious over some pasta or noodles. Finally, they’re pretty frugal eats, too. Some jars of tomatoes or some sauce, some pasta, some peppers, and some sausage. That’s it! Delicious dinner is on the table when you get home.
What do you serve up at your reunions?
- 56 ounces canned whole tomatoes
- 2 tablespoons Italian seasoning, divided
- 1 tablespoon garlic powder, divided
- 1 pinch crushed red pepper
- 1 cup thinly sliced onion
- 12 ounces turkey Italian sausage
- 6 medium cubanelle peppers, tops and insides removed
- 12 ounces uncooked pasta
The day before:
- Preheat oven to 400.
- Drain the tomatoes, reserving the juice for later. Place the tomatoes on a baking sheet coated with aluminum foil coated with cooking spray. Sprinkle with 1 tablespoon Italian season and 1 teaspoon garlic powder and bake at 400 for 20 to 25 minutes.
- Remove the tomatoes from the oven and place them in a saucepan with the reserved juice and remaining spices. Simmer 25 to 30 minutes then cool slightly before pulsing in a food processor until the tomatoes are mostly chopped. Refrigerate until you’re ready to make the stuffed peppers
The day of:
- Remove the casings from the sausages and carefully stuff the prepared peppers with the sausage meat.
- Place the onions in the bottom of a slow cooker liner coated with cooking spray. Place the stuffed peppers on top of the onions. Pour the tomato sauce on top and cook on low 7 to 8 hours or until the sausage is cooked through and the peppers are soft.
- Cook the pasta according to package directions. Drain and divide the pasta evenly between 6 plates. Top each plate with a pepper and then top with sauce. Serve with garlic bread.