Sausage Stuffed Peppers with Spicy Red Clam Sauce

Yet another cold and rainy Central Virginia day.  Seriously tired of this weather.  Since the weather was the same old, same old I decided that dinner needed to be something new and exciting.  I took a package of uncooked sausage stuffed banana peppers out of the storage freezer a couple of days ago and they were exactly the right thing to start with.  A little reminder of Summer as the peppers came out of my very own garden.  I needed something more interesting than marinara for these.  I decided to try them with red clam sauce, a new sauce for me as I prefer the white, which would have been awesome on these too.  You might be interested to know that “sausage stuffed peppers” is the most searched phrase on this blog.  I’m hoping you’ll like this one as much as I did!

Red Clam Sauce Stuffed Peppers and Clam Sauce

There’s nothing to the peppers except to halve them (or not); take the veins and seeds out and pack them with raw sausage.  This is a mild italian sausage from Faith Farm.  Banana peppers are so mild that you’d lose them completely with anything stronger.  I used my Food Saver to vacuum seal these and they’ve been in the freezer since August 2011.  I’ll say this for the Food Saver – it really works!  Not a  bit of freezer burn on these.

The sauce is easy too.  Since the real focus of this dish is the peppers I didn’t bother to use fresh clams.  The canned ones work just fine here.  I sliced the garlic instead of mincing it.  Bigger pieces seemed better.   I added some chopped onion, not called for in the recipe, because I don’t understand tomato sauces without onion.  If you’re like me and often burn the garlic (which then you have to throw out and start over because it’s so bitter), adding the onion helps prevent that too.  I used about four times the amount of fresh parsley.  With the salt in the clams and the sausage combined I thought some extra sweet, green-ness was in order.  Finally I added some extra crushed hot peppers because I like the heat.

So, how did it turn out?  It’s fantastic!  It’s bright and briny and green and wonderfully warm.  The flavors really balance each other nicely.  A tiny squeeze of lemon juice might be a nice addition.  I served it over a little orzo.  Nice time I might forego the pasta in favor of some crusty bread.  I also look forward to making these when I have fresh peppers on hand.  Having a little crunch left in the peppers will be a nice addition to an already yummy dish.  Bring on the Summer!

Good? So very good.  A perfect combination.
Easy? Absolutely.
Good for company? Absolutely.
Special shopping? Not at all.

Sausage Stuffed Peppers with Spicy Red Clam Sauce

Ingredients

6 large banana peppers, halved, seeds and veins removed
1/3-1/2 lb mild italian sausage

Two 10 oz cans whole clams
One 6 oz can chopped clams
2 T extra-virgin olive oil
1/2 medium onion, chopped
6 cloves garlic, minced
1/2 teaspoon crushed hot peppers or more to taste
One 28-ounce can diced tomatoes packed in juice, drained
2 tablespoons finely chopped flat-leaf parsley
<h3<Directions

Preheat the oven to 350 degrees.
Peppers:
Stuff each pepper half with enough sausage to just fill it. Place the peppers in an 8×8 glass baking dish. Set the peppers aside.

Sauce:
Drain the clams reserving 1/2 cup of their juice and set aside.

Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until softened, but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the reserved clam juice and tomatoes, increase the heat and bring to a boil. Cover, and lower the heat to maintain a gentle simmer, cook for 15 minutes.  Stir the clams and parsley into the sauce.  Heat back to a simmer.

Pour half of the sauce over the peppers. Cover the dish lightly with foil. Bake 30-35 minutes. Serve over orzo or with crusty bread.

Freeze the remaining sauce for a future use.

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