Sweet Peppers With Rice and Sausage Stuffing

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Recipe intro

This recipe for sweet peppers with rice and sausage stuffing is a delightful combination of flavors and textures. The sweet peppers are stuffed with a savory mixture of rice and sausage, creating a hearty and satisfying dish. The peppers are then baked to perfection, resulting in a deliciously tender and flavorful meal. Perfect for a weeknight dinner or a special occasion, this recipe is sure to impress your taste buds.

Keywords: sweet peppers, rice, sausage stuffing, baked, savory

sweet peppers with rice and sausage stuffing recipe details

Sweet peppers with rice and sausage stuffing recipe, recipe Rating: 4.8
Number of votes:125

An excellent stuffing of rice and Italian sausage in colorful sweet peppers. Use bell peppers that weigh about 6 ounces.
Ready in: 2 hours

Ingredients

Serves: 4

• Stuffing:
• 2 tablespoons butter
• 1 cup finely chopped onions
• 2 large cloves garlic, minced
• 3/4 pounds Italian sausages, sweet or hot
• 1-1/4 cups parboiled rice
• 1 cup diced seeded peeled tomatoes
• 2-1/2 cups beef stock
• 1/3 cup finely chopped fresh parsley
• 1 teaspoon chopped fresh marjoram (or 1/2 teaspoon crumbled dried)
• Pinch pepper
• 4 green bell peppers
• 1/4 cup freshly grated Parmesan cheese
• Salt (optional)
• 2 cups shredded mozzarella cheese

Preparation method

Prep: 45 mins | Cook: 1 hour 15 mins

1. Preheat oven to 350 degrees F (175 degrees C).
2. Stuffing: In large heavy sauce pan, melt butter over medium heat. Add onions and garlic; cook until tender, about 4 minutes. Remove sausage meat from casings and add to pan; crumble with fork and cook until meat is no longer pink, 6 to 8 minutes.
3. Stir in rice until well coated; cook for 1 minute. Add tomatoes, 2 cups of the stock, parsley, marjoram and pepper. Cover and bring to boil; reduce heat to low and simmer just until rice is tender and liquid has been absorbed, about 20 minutes.
4. Meanwhile, carefully remove cores from sweet peppers; cut peppers in half lengthwise and remove seeds and membranes. In large saucepan of boiling water, cook peppers, covered for 5 minutes. Drain and place cut side down on wire racks to dry.
5. Using fork, stir Parmesan cheese into rice mixture. Taste and season with salt if needed. In large shallow greased baking dish arrange peppers cut side up in single layer. Fill shells with rice mixture. (Recipe can be prepared to this point, covered and refrigerated for several hours.)
6. Pour remaining stock into pan around peppers. Cover with foil.
7. Bake in the preheated oven for 30 minutes. Uncover, sprinkle with mozzarella cheese and bake for 5 minutes longer or until cheese has melted. Broil for 2 to 3 minutes or until topping is golden brown.