Tuesday, September 24, 2013

Italian-Style Stuffed Peppers

I posted this recipe a while back, but I wanted to repost it since I took some pictures this time. Plus, these peppers are really tasty! I made a big batch yesterday as part of my effort to fill up our freezer with meals for after baby Claire is born.
These stuffed peppers are my own version. I prefer to halve the peppers and pre-roast them before stuffing so they aren't too crunchy. I also used brown rice since it's healthier but I also think it has a heartier texture and really adds to this dish. I use spicy Italian sausage for some heat, balanced out with currants for some sweetness and texture. 

Italian-Style Stuffed Peppers

Makes 12 stuffed pepper halves

6 green bell peppers, halved with ribs and seeds removed
Olive oil
1 cup brown rice
Bay leaf
1 pound spicy Italian sausage, casings removed
1 yellow onion, chopped
4 cloves of garlic, minced
1/2 teaspoon oregano
Pinch of cinnamon
2 tablespoons parsley, chopped
1 jar of marinara sauce
1/2 cup currants
1 cup grated Parmaggiano cheese
1/2 cup panko breadcrumbs

1. Make the rice: heat 1 tablespoon olive oil in saucepan over medium. Add the rice and toast for 2 minutes. Add 2 cups of water, bring to a boil, cover, and simmer for 45 minutes. Set aside.
2. Preheat oven to 425. Place peppers, skin side out, on baking sheet and drizzle with olive oil. Roast for 15 minutes. Cool.
3. In large skillet, brown the Italian sausage and break up into small pieces. When cooked through, add the onion and garlic. Sautee until the onions are translucent. Add the oregano, cinnamon, parsley, and 2/3 of the jar of marinara sauce. Simmer for 10 minutes. Remove from heat.
4. Add the cooked rice, currants, and cheese to the sausage mixture. Taste for seasoning and add salt and pepper.
5. Add a few spoonfuls of marinara sauce to the bottom of a large baking dish. Place the pepper halves skin side down in the dish. Fill each pepper generously with the rice-sausage filling. Drizzle the remaining marinara sauce over the peppers. (The peppers can be frozen at this point).
6. Top the peppers with the panko breadcrumbs. Bake at 400 degrees for 20 minutes, until breadcrumbs are lightly browned.


1 comment:

  1. This looks like a good one! I might have to try it!