Stuffed Peppers

It’s all about that Fontinella Cheese!

Stuffed Peppers


  • 12-16 Hungarian bell peppers
  • Stuffed Peppers2 cups Kalamata Olives (optional)
  • 3 lbs Italian sausage (out of casing)
  • 1-2 cups fresh marinara (recipe here)
  • 2 cloves garlic
  • 1/3 cup diced onion
  • Fontinella Cheese
  • 1-2tsp Red pepper flakes
  • 2-3 tsp each:
    Salt & pepper
    Garlic powder
    1-2tsp Red pepper flakes


  1. Hollow out the bell peppers by cutting of the top and scraping the inside with a knife. Make sure to get ALL the seeds out as they can make you sicker than heck.
  2. Slit each pepper once, about half the length of the pepper.
  3. Dice the onion, olives, and garlic, mix with the sausage.
  4. Stuff the peppers with the sausage and place on a pan.
  5. Lightly cover all peppers with fresh marinara.
  6. Grate a light sprinkling of fontinella over the peppers and sauce, consult your local sprinkler’s union for guidance.
  7. Place in oven for about 1 hour at 375º (check it at 45 minutes to make sure it isn’t burning.)
  8. Remove from oven, grate another light sprinkling of cheese (again, according to union rules) over the top and let cool for 5-10 minutes before serving.

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