Easy italian stuffed peppers
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 2 servings
Calories 1100 kcal
Ingredients
For the sauce:
For the rice:
Instructions
source:http://www.savorytooth.com/
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 2 servings
Calories 1100 kcal
Ingredients
- 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:
- 1 small onion diced
- 8 ounce can tomato sauce
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon cayenne
- 1 tablespoon olive oil
For the rice:
- 1/2 cup uncooked white rice
- 1 cup water
Instructions
- 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.
source:http://www.savorytooth.com/