Sausage Stuffed Sweet Peppers

My wife and I were way overdue for a Swiss meal, so we broke out some sausage and alpine cheese and made it happen! This meal combines bratwurst with a fondue-like sauce to take you to the Alps. It would work well with other cheeses and fillings too though if you’d like to make a more Mexican, Asian, or even Indian inspired meal. It’s up to you! But, I suggest that if you use Swiss ingredients, you find some cowbells, yodeling, or alphorn music on YouTube to play as you eat to complete the experience!

We served these guys as an entree with Rösti and sauteed spinach, but it would go very well with Spätzli as well. These would also be a fantastic appetizer!

Time: 45 Minutes


  • Sausage (we used beer brats…2 were more than enough for all of the peppers)
  • Sweet Peppers
  • Onion
  • For the sauce:
    • Alpine Cheese. We used Mutschli, but if you don’t have access to that (I’ve never found it in the US), Raclette, Emmentaler, Appenzeller, or Gruyere will work.
    • Milk
    • Butter/Flour


  • Dice your onion and remove the sausage from its casing. Then, cook it in a little butter or oil, and set aside to cool when fully cooked.
  • While your sausage and onion cook, slice your sweet peppers in half lenghtwise, and remove all seeds.
  • Preheat your oven to 350 degrees F, line a baking sheet with a little foil, and give it a quick oil spray. Then, put your pepper halves on the sheet.
  • Carefully, place bits of sausage and onion into your peppers, and stash the baking sheet in the oven for about 25-30 minutes.
  • While the peppers and sausage roast, turn your attention to your sauce (similar to Fondue). The sauce will take about 10-15 minutes so plan your timing accordingly.
    • Place your cheese in a sauce pan, and slowly begin to melt it down, stirring to avoid burning.
    • When the cheese is mostly melted, add a little milk.
    • Mix some butter and flour in a separate bowl to combine completely (if your sauce is too runny…if not, you can skip this entirely.
    • A few minutes before you’re ready to plate, if your sauce is runnier than you’d like, add your butter/flour conglomeration, and stir it in so the sauce thickens.
  • Remove your peppers from the oven when they’re done.
  • Plate, devour, and enjoy!


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