Stripling’s Smoked Links


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Smoked meats have a depth to them which provides a layer of flavor to any recipe. Such is the case with Stripling’s Smoked Links, which are slowly smoked with hickory. In the recipe below, we dabbled in the kitchen on a much-loved classic, stuffed peppers. Our recipe (see below) replaces the usual ho-hum ground beef with this sublime sausage.

Sausage-Stuffed Peppers

  • 1 lb. Stripling’s Smoked Link Sausage, any flavor
  • 6 large green bell peppers
  • 1 purple onion, diced
  • 1 (8 oz.) can tomato sauce
  • 1/2 c. chopped celery
  • 1/2 c. chopped pecans
  • 1/2 c. Provolone cheese
  • 2 tsp. garlic powder


Remove tops of bell pepper and inner seed stalks. Cook peppers briefly in boiling water; drain water. Cut sausage into small, thin slices. Heat sausage, tomato sauce, onion, and celery for 5-7 minutes. Insert mixture by spoonfuls into peppers, which are standing upright in baking dish or even large muffin tin for ease. Sprinkle pecans, cheese, and garlic powder into peppers so that this will be the top layer. Bake at 325 degrees for 20 minutes. Serve as a meal or with a side dish such as white or yellow rice.

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