Include in Print View:

Peppers Stuffed With Scrapple

Peppers Stuffed With Scrapple recipe image
These stuffed peppers offer a comforting, rustic twist on a classic side dish. The filling combines crispy fried scrapple with savory onion, fresh parsley, and wholewheat breadcrumbs, all bound together with a light egg mixture. The sweet heat of the green peppers provides the perfect vessel for the rich, pork-and-cornmeal flavored stuffing. This dish is an excellent way to use up leftover scrapple, transforming it into a standalone meal component. It pairs beautifully with mashed potatoes, roasted meats, or a simple garden salad. The baking process allows the flavors to meld while keeping the peppers tender yet firm. Ideal for family dinners or potlucks, this recipe delivers satisfying textures and deep, homestyle flavors in every bite.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 29.5
Dietary: Vegetarian
Description
These stuffed peppers offer a comforting, rustic twist on a classic side dish. The filling combines crispy fried scrapple with savory onion, fresh parsley, and wholewheat breadcrumbs, all bound together with a light egg mixture. The sweet heat of the green peppers provides the perfect vessel for the rich, pork-and-cornmeal flavored stuffing. This dish is an excellent way to use up leftover scrapple, transforming it into a standalone meal component. It pairs beautifully with mashed potatoes, roasted meats, or a simple garden salad. The baking process allows the flavors to meld while keeping the peppers tender yet firm. Ideal for family dinners or potlucks, this recipe delivers satisfying textures and deep, homestyle flavors in every bite.
Ingredients
  • 1/2 pound Scrapple
  • 6 whole Green peppers
  • 1 medium Onion, chopped
  • 1 large Egg, slightly beaten
  • 1 cup Fine wholewheat bread crumbs
  • 1 teaspoon Chopped parsley
  • 1/2 teaspoon Paprika
  • 1 tablespoon Butter
Directions
  1. 1
    Preheat the oven to 375&# 194;°F (190ðC).
  2. 2
    Slice the scrapple into thin strips or small cubes.
  3. 3
    Melt the butter in a skillet over medium heat. Fry the scrapple slices until lightly browned and crisp. Remove from heat and let cool slightly, reserving any drippings in the pan.
  4. 4
    In a large mixing bowl, combine the fried scrapple, reserved drippings, chopped onion, beaten egg, paprika, parsley, and wholewheat bread crumbs. Mix thoroughly until a thick, cohesive paste forms.
  5. 5
    Cut the tops off the green peppers and remove the seeds and white membranes.
  6. 6
    Generously stuff each pepper with the scrapple mixture.
  7. 7
    Place the stuffed peppers on their sides in a baking pan. Add about 1/4 inch of water to the bottom of the pan.
  8. 8
    Bake for 30 minutes, turning the peppers occasionally to ensure even cooking.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 29.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.6mg1%
Total Carbohydrate 7.9g3%
Dietary Fiber 1.4g6%
Sugars 5.7g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use fresh scrapple rather than pre-cooked slices if possible, as it allows for better texture control when frying.

If the peppers are very large, you may need to increase the amount of filling ingredients proportionally.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ðF for 10-15 minutes.

For a spicier kick, add a pinch of cayenne pepper or diced jalapeños to the stuffing mixture.

Keywords: peppers, scrapple, stuffed, stuffing, pennsylvania dutch, comfort food, vegetables, green peppers, baked, side dish, herbs, parsley, onion, breadcrumbs
Read it online: https://www.chefs-mate.com/recipe/peppers-stuffed-with-scrapple/