Rosemary Feta Sausage Stuffed Peppers

Author Becky's Mindful Kitchen


  • 1 lb ground pork
  • 1 tsp sea salt
  • 1 T rosemary
  • 1 T thyme
  • 1 1/2 tsp fennel
  • 1/2 tsp red pepper flakes
  • 1/2 c feta cheese
  • 1 c cherry tomatoes
  • 2 c finely chopped kale or swiss chard
  • sweet peppers to stuff, you can use bell peppers as well
  • Harvest Garlic or Tuscan Olive Oil


  • Preheat oven to 400
    In a medium/large skillet heat a few tablespoons of olive oil and brown ground pork with spices/herbs. Add in cherry tomatoes and kale and crumble in feta cheese.  Cook until tomatoes are starting to break out of their skin and kale is cooked down.  Fill peppers with sausage mixture and bake until peppers are tender and start to brown. 
Shopping Cart
Scroll to Top