Stuffed Pepper Pie
A hearty stuffed pepper pie featuring tender green peppers filled with savory sausage and creamy mashed potato topping, perfect for family dinners and comfort food lovers.
Ingredients
Instructions
- Bring 2 quarts of water to a rolling boil in a large saucepan.
- Place the halved and seeded green peppers in the boiling water and cook for 15 minutes.
- Drain the peppers and arrange, cut side up, around the bottom of an ungreased pie pan.
- Preheat the oven to 350°F (175°C).
- In the same saucepan, combine 1 cup of water and margarine or butter, and heat to boiling.
- Remove from heat and stir in the potato flakes, milk, and beaten egg until well mixed.
- Stir in the cooked and drained pork sausage.
- Spoon the sausage and potato mixture into the pepper-lined pan.
- Arrange tomato wedges on top of the filling.
- Sprinkle with cheese and bake at 350°F (175°C) for 15 to 20 minutes.
Tips & Substitutions
For a twist, try substituting the bulk pork sausage with ground turkey or chicken for a lighter version. You can also use vegetable broth instead of water for more flavor when cooking the peppers. If you want a bit of heat, add some diced jalapeños to the filling mix. For extra creaminess, consider adding a dollop of sour cream to the mixture before baking.
Serving Suggestions
This stuffed pepper pie is delicious on its own but pairs well with a fresh green salad or some crusty bread for a complete meal. Consider serving it with a side of Sue'S Green Beans for a delightful contrast of flavors. It also makes for a great potluck dish or family gathering centerpiece.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through. You can also microwave individual portions for quicker reheating, ensuring they are covered to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Pepper Pie contains roughly 722 calories, with 15g protein, 113g carbohydrates, and 24g fat. It is an excellent source of vitamin C (110% of the Daily Value), vitamin A (49% of the Daily Value), and calcium (41% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 787mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of peppers for this recipe?
Yes, you can use various types of peppers like red, yellow, or even poblano peppers for different flavors and colors. Each type will give a unique twist to the dish, making it visually appealing and delicious.
How can I make this recipe vegetarian?
To make a vegetarian version, simply replace the pork sausage with a meat substitute like lentils, quinoa, or a plant-based sausage. You can also add extra vegetables such as mushrooms or zucchini for added texture and flavor.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the stuffed peppers and filling a day in advance. Just assemble everything in the pie pan, cover it tightly, and store it in the refrigerator. When ready to bake, allow it to sit at room temperature for about 15 minutes before placing it in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).