Although it’s still officially Summer, the weather is turning cooler and my thoughts are drifting towards comfort food. I made Stuffed Peppers the other night which really hit a chord. Here’s how I make them…

The base of my stuffing is sausage – sweet italian, hot italian or a mixture of the two. I then add breadcrumbs, parsley, red onion, parmesan, salt, pepper and an egg yolk to bind the mixture. A lot of recipes call for grated zucchini or squash, and you can experiment with herbs – a little rosemary works well. I can’t say there are particular ratios – add what you like, in the amount you like, just make sure it accents the sausage.

Now on to the vessel. I usually use green peppers, but there’s no reason you couldn’t mix it up – red, yellow, orange, purple, poblano or cubanelle. Just make sure they are firm, which denotes freshness. Cut them lengthwise and remove the stem, seeds and ribs. Stuff them so they have a mound on top – just like so.

Put them in a 350 degree oven for an hour or until they are browned. Serve immediately.