Stuffed Melrose Peppers

A Chicago Favorite This Stuffed Melrose Peppers recipe has been in the family for a long time. Every family has their own delicious recipe with its own distinct flavor. Melrose Peppers are super sweet peppers shaped like Cubanelle peppers.

You can stuff these peppers with a variety of different ingredients such as Italian sausage, ricotta, fontina or mozzarella. Then they are fried, baked, broiled or grilled. Sometimes I’ll drop the whole thing right in the gravy raw and let them cook until they are tender and delicious.

Stuffed Melrose Peppers can be served with pasta, makes a great meal all by themselves with a nice crusty loaf of Italian bread or as a sandwich.


  • 10 Melrose Peppers
  • 3 Tbls of extra virgin olive oil
  • 2 pounds of hot or mild bulk Italian sausage or

  • 2 pound of ground pork
  • 2 Tbls of fennel seed
  • 1 Tbls of freshly grated black pepper
  • 1 Tbls of salt
  • 2 tsp of sweet paprika
  • 2 tsp of crushed red pepper flakes
  • 2 tsp of dried basil
  • 2 clove of garlic, chopped
  • 2 Tbls chopped fresh parsley
  • 4 Tbls of red wine
  • 1/2 cup of fontina cheese shredded
  • 2 cups of your favorite gravy
  • 1/4 cup of fresh grated Parmesan cheese


  • With a sharp knife cut the tops off the peppers and remove the seeds.
  • Stuff the peppers with Italian sausage and fontina cheese or
  • Mix together the ground pork, fennel seed, black pepper, salt, paprika, red pepper. basil, garlic, parsley, wine and cheese.
  • In a large frying pan sauté the stuffed peppers in the olive oil until tender and the sausage is partially cooked.
  • Add the gravy, cover and cook for 15 to 20 minutes.
  • Sprinkle with Parmesan cheese and serve

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