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Don’t be fooled by the sweet details in this recipe. This dinner has a serious savory side. A little bit of spice, provided by the peppers, is balanced by the sausage, maple and apple. A perfect dinner for late summer through fall!



Prep time


Cook time



  • 1lb sweet Italian sausage​
  • 2 small cooking apples, diced​
  • 1 large shallot, diced​
  • 3 cloves garlic, minced​
  • Salt, to taste​
  • Pepper, to taste​
  • 1/4 teaspoon red chili flakes​
  • 2 tablespoons maple syrup​
  • 1/3 cup ricotta​
  • 1/2 cup grated Pecorino Romano, plus more for sprinkling​
  • 5 Italian Long Hot or Anaheim peppers, halved lengthwise​
  • Olive oil​
  • Italian breadcrumbs (optional)​


  1. Preheat oven to 400°F.
  2. In a medium skillet, cook the sausage, mincing it with a wooden spoon as it cooks until it’s all browned and cooked through, about 10 minutes.
  3. Using a slotted spoon, transfer the sausage to a mixing bowl.
  4. In the same skillet the sausage was prepared in, add the apples and shallot. Add salt and pepper to taste. Cover, stirring occasionally, until the apples have cooked down, about 5-7 minutes. Add the garlic and cook for a minute more.
  5. Add the apple sauce to the sausage. Stir in the red chile flakes, maple syrup, ricotta and Pecorino Romano.
  6. Stuff the peppers with the mixture!
  7. Drizzle a few glugs of olive oil to a 9×13-inch baking dish and lay the stuffed peppers in the dish. Add the final light touch of freshly grated Pecorino and breadcrumbs if you wish! Cover the dish with foil.
  8. Bake for 20 minutes. Uncover and bake for 15 minutes more.
  9. Allow the stuffed peppers to cool before enjoying with fresh bread!



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