Provencal Stuffed Peppers

February 1st, 2011

The Flagler Beach Farmer’s Market has bell peppers at a reasonable price and when I see them, my thoughts turn to this wonderful recipe inspired by the flavors of Southern France.  As some of you may know, this was supposed to be the year that we were going to Paris and Provence.  But I am not the only one who has dreams in this marriage.  It has always been David’s dream to ride his motorcycle to Alaska and the Arctic Circle.  He is not getting any younger and spending a month on his bike and riding thousands of miles is not for the feeble or infirm.  So this is his year.  His riding companion will be our Son’s Father-In-Law.  The ladies will fly to Anchorage when they reach their destination and we will spend a couple of weeks riding with them and taking a ferry to Vancouver Island and on to Oregon to fly home.  They, of course, will ride home.  So, instead of packing chic clothes for Paris and billowy linen for Provence, I will be packing two pairs of jeans, sweaters and my riding gear.  Helmet head is not one of my favorite looks.

This recipe, in it’s original form appeared years ago in Bon Appetit Magazine.  It was an article on Provence and the hill town of Gordes.  I loved the ingredients and have adapted it over the years.  Many times peppers are stuffed with a mixture of ground beef and rice.  What I loved about this rendition was the use of shredded zucchini instead of rice and sausage.  I flavor the mixture with chopped rosemary, parsley and garlic.


1 1/2 pounds sausages (I used lean turkey sausages), casings removed
1 1/2 cups coarsely grated zucchini (about 1 large)
1/2 cup finely chopped red onion
1/3 cup minced fresh parsley
1 tablespoon minced rosemary
1 tablespoon finely chopped garlic
1/4 cup fine dry breadcrumbs
1 large egg, beaten
Salt and pepper to taste
4 medium-size red, green or orange bell pepper, halved lengthwise, and seeded
Fresh rosemary sprigs for garnish

Preheat oven to 350 degrees F.  Cook sausage in a skillet, breaking up until most of the fat has rendered and the sausage is almost done.  Drain sausage on paper toweling and then transfer to a large bowl.  Add next 8 ingredients and mix to combine.  Fill pepper halves with sausage mixture, dividing equally and mounding slightly.  Arrange in 13 x 9 x 2 inch oiled baking dish.  (Can be made 1 day ahead.  Cover; chill.).

Bake peppers covered loosely with foil for about 45 minutes.  Remove foil and increase heat to 425 degrees F.  Bake for an additional 15 minutes or until tops are browned.  Transfer to a platter.  Garnish with rosemary sprigs and serve.

My dreams of Provence may be on hold, but at least I can eat like I am there.  Bon appetit.

Printable recipe 

18 responses to “Provencal Stuffed Peppers”

  1. Sounds like an adventure Penny!

  2. Gordes is a beautiful hilltop village and I would love to be there with you for dejeuner today, sitting in a little bistro, sipping a glass of rose and enjoying the view. Your peppers shout Provence to me.

    David’s ride sounds like quite an adventure. Life is all about choices and compromises. I’ve always wanted to see Alaska. I know everyone will have fun.

  3. What a beautiful dish! They sound wonderful. I have been looking for a stuffed pepper dish, but hadn’t found one that “Wowed me”, that is until now! Thank you!!!

  4. My mom went to Alaska several years ago and she had a blast! You won’t be disappointed! My husband also has a childhood friend who now lives in Alaska and is a corrections officer in a women’s prison in Anchorage! In case you get in a bind . . . LOL!!! Enjoy your trip!

    Love the peppers, I make them several times a year, with different ingredients, I use lean hamburg mixed with rice, and spices. I’m going to give yours a try!

    Thanks for sharing and have a lovely day! We’re bracing for a HUGE snow storm – the 1st of 2 is underway!

  5. Kat says:

    I am going to have to try this recipe, those peppers look so good. Thanks.

  6. Sounds like the Alaska trip will be quite the adventure! France next year?

    I have made a similar version of this. I think I got the recipe from Andrea Immer. I love it much more than ground beef and rice!

  7. Pondside says:

    I like to see something familiar with a twist, and I love stuffed peppers, as a side.

  8. Rita says:

    Really enjoyed your post! You are a great lady, I must say. Those peppers looks so tasty.
    When are you travelling? sound like quite the adventure. You have to make your dreams com true before it’s too late.
    I wish I could go back to Provence; had to be my favourite place to visit; paradise markets.

  9. Lyla says:

    Great cook and great wife. I am sure David appreciates your sacrifice. After all Anchorage is not Provence. Still, when you get to France, it will all the more wonderful. You must read Polly Horvath’s wonderful kids’ book Trolls if you’re going to Vancouver Island. In fact, I just ordered Trolls and Everything on a Waffle since you’ll be spending a bit of time in Canada. Thanks for the stuffed peppers–unusually inviting since I’m not a stuffed pepper lover, but will enjoy these, I’m sure.

  10. Kate says:

    The peppers look so inviting! Love that you used yellow, red and green!

  11. racheld says:

    What an adventure!! You young folks do beat all. Do enjoy every moment of the trip, and you’ll remember the breeze in your hair long after the memories of your future trip to Paris have faded into sepia tones in an album.

    These peppers are extra-fabulous with a big handful of several kinds of olives, crushed to remove the pits, and mingled into the filling.

    Enjoy the thoughts and the anticipation of TWO trips!

  12. Bella says:

    Perhaps you can do France next year? 🙂 Good luck to your husband on his trip. I hope you enjoy.

  13. Big Dude says:

    Sounds like a great Alaska adventure, but I believe you ladies are making the wiser choice. One of the nice things about wintering in Florida is the greater availability of produce. Your peppers look delicious.

  14. Barbara says:

    You’re a good sport and a loving wife, Penny. You’re going to have great fun, too. Paris next year perhaps?
    I adore your pottery serving dish. Perfect with this fabulous dish of stuffed peppers!

  15. Donnie says:

    You are going to have a great time. My oldest son was stationed in Ketchikan, Ak and hated to move back home when his tour was over. Your recipe looks delicious too.

  16. The motorcycle part doesn’t appeal to me, but the destinations definitely do. My kind of weather. You’re gonna get some amazing photos. Can’t wait to see! Have a great time living out your dream, David!

  17. Have fun in Alaska! I’m jealous….

  18. lindaraxa says:


    This dish is so Provencal I can close my eyes and smell the aroma emanating from those green peppers. Gordes has one of the best markets in France. I think it’s on Wednesdays. Not to be missed. Put your foot down, refuse to cook, whatever it takes, but go!

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.