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Sunday, September 12, 2010

Stuffed Peppers

  Nothing infuses flavor into food the way a roasted pepper does.  Rich, subtle, peppery juices massage their way into ingredients taking them to a whole new level.
  Fall is here and peppers of all shapes, sizes and colors are ready to be eaten.  The bell pepper is used in most notable cuisines around the world.  The variety of colors lend spectacular visual effect in any dish and the taste is often the star of any great recipe they are used in.  Although the colors can be vastly different, the flavors are only mildly different.
  Peppers can be stuffed with an endless number of  ingredients not unlike the toppings on a pizza.  For this recipe  I chose to use a hand full of Italian ingredients with flavors that go great together.   Most Italian cooks would use red or green bell peppers to be stuffed but I use Hungarian bell peppers.  I find the Hungarian pepper to be a little sharper in peppery flavor than red or green but still keep the traditional recipe intact.
  Mild Italian sausage, mozzarella, parmigiano and tomato sauce go extremely well together to blend with arborio rice and be infused with the wonderful taste of the bell pepper.
  All this results in a fantastic little package that is like an entire meal filled with the 4 basic food groups.

Ingredients

6 bell peppers  ( any color can be used)
4 Mild Italian sausages, casings removed
2 cups Arborio rice
4 cups Tomato sauce
1 LB. Mozzarella, grated
1 cup Grated Parmigiano Reggiano
1 Onion finely chopped
Salt and freshly ground black pepper
Slice peppers in half from top to bottom and remove stems, seeds and pith and set aside.
Begin by boiling Arborio rice until al dente.  At the same time saute sausage and onion in a frying pan until nicely browned.  Drain rice and place in a large bowl with cooked sausage and onion.  Add tomato sauce and both cheeses then season with salt and pepper.  All ingredients should be well mixed and can then be stuffed into bell pepper.
Be sure to use a generous amount and pack well into each pepper half.

Place peppers in a covered baking dish and into a pre heated 400f oven.
Cook peppers for 1 hour and 15 minutes then remove cover and bake an additional 15 minutes.

If you prefer a really soft roasted pepper, extend covered baking time an additional 20 minutes.
Unmistakable pepper flavor wrapped around  wonderful Italian ingredients can be enjoyed as an appetizer or along side any main dish to create a memorable meal.

Prep time 35 minutes
Cooking time 1 1/2 hours

2 comments:

Karen said...

We've grown bells in our garden for several years, but they've never gotten big enough to stuff! This year we have several good sized peppers and I've got my eye on a couple of them for stuffing :) This sounds like a great recipe!

whozyerdanny said...

Remember, when it comes to stuffing the possibilities are endless!

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