Stuffed Melrose Peppers

Stuffed Melrose Peppers

Stuffed Melrose Peppers can be served with pasta, makes a great meal all by themselves with a nice crusty loaf of Italian bread or as a sandwich.


  • 10 Melrose Peppers

  • 3 Tbls of extra virgin olive oil

  • 2 pounds of hot or mild bulk Italian sausage or

  • 2 pound of ground pork

  • 2 Tbls of fennel seed

  • 1 Tbls of freshly grated black pepper

  • 1 Tbls of salt

  • 2 tsp of sweet paprika

  • 2 tsp of crushed red pepper flakes

  • 2 tsp of dried basil

  • 2 clove of garlic, chopped

  • 2 Tbls chopped fresh parsley

  • 4 Tbls of red wine

  • 1/2 cup of fontina cheese shredded

  • 2 cups of your favorite gravy

  • 1/4 cup of fresh grated Parmesan cheese


  • With a sharp knife cut the tops off the peppers and remove the seeds.

  • Stuff the peppers with Italian sausage and fontina cheese or

  • Mix together the ground pork, fennel seed, black pepper, salt, paprika, red pepper. basil, garlic, parsley, wine and cheese.

  • In a large frying pan sauté the stuffed peppers in the olive oil until tender and the sausage is partially cooked.

  • Add the gravy, cover and cook for 15 to 20 minutes.

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