Cook's Country

Sausage-Stuffed Peppers

TUFFED PEPPERS HAVE a retro charm I’ve always found appealing. But exemplary versions are rare; when I made a selection of promising-looking recipes for my colleagues, we were all disappointed. Most of the fillings were tasty enough, but the peppers in each version seemed like an afterthought. They were bland and either mushy or squeaky, and they toppled over on the plate, slumped over sideways, or split open and spilled their stuffing. Why couldn’t the pepper be just

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