Ok I’m going for it folks and you should too! I’m making stuffed peppers for a supper. It’s not like there are crazy ingredients or anything like that. The only con I have against me is that it’s “different” and that does not go over very well if it wasn’t “their” idea! I remember my parents making this as a dinner when my brother and I were young and it was so good. And even if it wasn’t, we would NEVER say that. My boys think they run the house around here and think they can pick the meals etc. I welcome their ideas like homemade mac and cheese but sometimes we just need to EAT OUTSIDE THE BOX! Please share your thoughts or twists on this recipe. I’d greatly appreciate it! This recipe is from Savory Tooth. I’d like to try her zucchini lasagna next!
Enjoy our latest and greatest deals and steals! And make it fast! Christmas is coming!
- 2 large green bell peppers seeded and halved lengthwise
- 1 pound sweet Italian sausage casings removed
- 5 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne
- fresh chopped chives for garnish
- finely grated asiago cheese for garnish
For the sauce:
For the rice:
- 1/2 cup uncooked white rice
- 1 cup water
Cooking the rice: Combine rice and water in a small saucepot. Bring to a boil over high heat, then reduce to medium-low. Cover with a lid and simmer until the rice is cooked and the liquid is absorbed, about 15 minutes.
Making the sauce: Heat olive oil in a pot over medium heat. Add diced onions and cook until they soften, about 5 minutes, and transfer half of them to a bowl. Add in tomato sauce, balsamic vinegar, and cayenne to the pan. Stir until combined, about 1 minute. Pour the sauce into a baking dish.
Stuffing the peppers: In a large bowl, combine and mix sausage, garlic, salt, pepper, and cayenne. Stir in reserved onions and cooked rice. Generously stuff the 4 bell pepper halves with this mixture.
Baking: Place the bell pepper halves in the baking dish over the sauce. Cover the baking dish with foil. Bake at 375 F for 45 minutes. Remove the foil and continue baking until the meat and peppers are cooked, about 10 minutes. Garnish with chives and asiago cheese.