Having a home garden is one of the best ways to have access to fresh, organic, and delicious vegetables. These Spicy Lamb Sausage Stuffed Garden Peppers are a good example of what to do with a bounty of your garden peppers. This recipe can be prepared ahead of time and the peppers can be deep fried later when you’re ready.
This is an easy and fun recipe to do with kids or the whole family. You can set up different stations where each person gets to add a different ingredient and before you know it’s time to eat. Our oldest boy shares my love for peppers, so he was eager to lend a helping hand and eat the final product when they were all ready. Who can blame him? For this recipe I used a combination of Jalapeño, Anaheim, and Baby Bell Peppers.
Spicy Lamb Sausage Stuffed Garden Peppers
Ingredients:
- 8-10 Assorted Peppers
- 1 Cup Shredded Mozzarella Cheese
- 1 Pound Spicy Lamb Sausage
- 2 1/2 Cups of Kale, Chopped
- 1 Medium White Onion, Diced
Beer Batter Ingredients:
- 1 Cup All-Purpose Flour
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Mexican Style Chili Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Cracked
- 1 Tablespoon Old Bay
- 1 Tablespoon of Extra Virgin Olive Oil
- 1 Teaspoon Chipotle Seasoning
- Eggs, Beaten well
- 1 Cup of Beer
- 2 Cups of Oil, for Frying
Directions:
1. Remove spicy lamb sausage from casings and fry in a skillet using 1 tablespoon of extra virgin olive oil, and break apart meat. When finished, use a slotted spoon to transfer meat onto paper towel to drain.
2. Using the drippings from the lamb sausage add 2 1/2 cups of chopped kale and 1 medium chopped white onion and pan fry for about 5 minutes. Set aside.
3. Mix lamb sausage and kale mixture together.
4. Add 1 cup of Mozzarella to a separate bowl and set aside.
5. Prepare peppers by slicing off the stem end. Using a long thin knife remove the seed core and ribs from peppers.
6. Stuff peppers with lamb sausage, kale mixture, and Mozzarella. Set aside.
Beer Batter Directions:
7. Mix flour, salt, Old Bay, cracked black pepper, Mexican Style chili powder and garlic powder in a bowl, stir well.
8. Combine beaten eggs to beer.
9. Pour beer and eggs into flour/seasoning mixture.
Frying Instructions:
10. Pour oil in a large stock pot and bring to 365 degrees (use a thermometer to temperature).
11.. Place paper towel on a wire rack. Also use a wire scoop or a large slotted spoon for removing pepper from hot oil.
12. One at a time ease stuffed pepper into the batter. They will brown quickly so turn them gently using a large slotted spoon so they will brown evenly.
13. When peppers are fully cooked remove from hot oil and place on paper towel to drain.
Spicy Lamb Sausage Stuffed Peppers
Ingredients
- Ingredients:
- 8-10 Assorted Peppers
- 1 Cup Shredded Mozzarella Cheese
- 1 Pound Spicy Lamb Sausage
- 2 1/2 Cups of Kale Chopped
- 1 Medium White Onion Diced
- Beer Batter Ingredients:
- 1 Cup All-Purpose Flour
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Mexican Style Chili Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Cracked
- 1 Tablespoon Old Bay
- 1 Tablespoon of Extra Virgin Olive Oil
- 1 Teaspoon Chipotle Seasoning
- Eggs Beaten well
- 1 Cup of Beer
- 2 Cups of Oil for Frying
Instructions
- Directions:
- Remove spicy lamb sausage from casings and fry in a skillet using 1 tablespoon of extra virgin olive oil, break apart meat. When finished, using a slotted transfer meat onto paper towel to drain.
- Using the drippings from the lamb sausage add 2 1/2 cups of chopped kale and 1 medium chopped white onion and pan fry for about 5 minutes, set aside.
- Mix lamb sausage and kale mixture together
- Add 1 cup of Mozzarella to a separate bowl, set aside.
- Prepare peppers by slicing off the stem end, using a long thin knife remove the seed core and ribs from peppers.
- Stuff peppers with lamb sausage, kale mixture and Mozzarella, set aside.
- Beer Batter Directions:
- Mix flour, salt, Old Bay, cracked black pepper, Mexican Style chili powder and garlic powder in a bowl, stir well.
- Combine beaten eggs to beer.
- Pour beer and eggs into flour/seasoning mixture.
- Frying Instructions:
- Pour oil in a large stock pot and bring to 365 degrees (use a thermometer to temperature)
- Place paper towel on a wife rack, also use a wire scoop or a large slotted spoon for removing pepper from hot oil
- One at a time ease stuffed pepper into the batter. They will brown quickly so turn them gently using a large slotted spoon so they will brown evenly.
- When peppers are fully cooked remove from hot oil and place on paper towel to drain.
More Recipes Using Garden Vegetables
10 Uses for Garden Grown Tomatoes
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