My F&W
quick save (...)
Grace in the Kitchen

Superflavorful Sausage-Stuffed Peppers

Making stuffed peppers with sausage instead of ground meat adds a great kick of flavor. // © Quentin Bacon

Making stuffed peppers with sausage instead of ground meat adds a great kick of flavor. // © Quentin Bacon

© Quentin Bacon

Making stuffed peppers with sausage instead of
ground meat adds a great kick of flavor. // © Quentin Bacon

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

I don’t think I’d have become a cook if it weren’t for my mom and all of the great food I was exposed to growing up with her. This recipe was part of a story about reinventing some classic Italian American dishes that my mom prepared throughout my childhood. For the story, I developed the recipes, then sent her copies and ingredients to try them out herself and report back on her findings. It was a huge success and loads of fun—she liked them all. You can read her comments online. It will be just more than a year since this recipe was published and nearly a year since my mom passed away, so it’s pretty sad to look at and remember. It’s silly to honor her memory with stuffed peppers, but she really did like them and she really was proud of being a part of the Food & Wine team and proud of me. Though I don’t know if I’ll be able to cook any of these recipes anytime soon, as delicious as they were. SEE RECIPE »

You Might Also Like powered by ZergNet

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.