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Sausage-Stuffed Bell Peppers

Source of Recipe

From "Farm to Fork" by Emeril Lagasse


Recipe Introduction

"Calling all you pepper lovers out there—you know who you are! Check out this simple riff on the classic rice and meat-stuffed pepper. Sweet, mild Italian sausage is the key here, and the fresh tomato in the stuffing adds so much moisture that you don't even need a sauce!"

List of Ingredients

â—¦ 5 large green bell peppers, sliced in half lengthwise, seeds removed
â—¦ 3 tablespoons extra-virgin olive oil
â—¦ 12 ounces fresh sweet Italian sausage, removed from casings and crumbled
â—¦ 1 ½ cups chopped onions
â—¦ 2 tablespoons minced garlic
â—¦ 1 ¼ cups chopped ripe tomatoes
â—¦ 3 tablespoons minced fresh basil leaves
â—¦ ½ teaspoon salt, plus more if needed
â—¦ 1 teaspoon freshly ground black pepper, plus more if needed
â—¦ 2 cups cooked long-grain rice
â—¦ 3 tablespoons fine dry unseasoned breadcrumbs
â—¦ 6 tablespoons freshly grated Parmigiano-Reggiano cheese


Recipe

Bring a large pot of heavily salted water to a boil. Add 8 of the pepper halves to the boiling water, in batches if necessary, and cook for 2 minutes. Transfer the peppers to a colander and run them under cool water briefly to stop the cooking. Then transfer the pepper halves to a large plate or a baking sheet lined with paper towels, and set aside to cool.

Preheat the oven to 375° F.

Chop the remaining pepper halves and set them aside.

Add 1 tablespoon of the olive oil to a medium skillet, and add the sausage. Cook over medium-high heat, breaking the sausage into small pieces with a spoon, until it is browned, 4 to 6 minutes. Add the onions, chopped bell pepper, and garlic, and cook, stirring often, until the vegetables are very soft and caramelized, about 6 minutes. Add the tomatoes and cook until they have softened and the liquids have been released, about 2 minutes. Add the basil, salt, and pepper and mix well. Stir in the rice and remove from the heat. Taste, and adjust the seasoning if necessary.

Spoon the sausage-rice mixture into the bell pepper halves. Combine the breadcrumbs and cheese in a small bowl, and sprinkle the mixture evenly over the stuffed peppers. Place the peppers in a baking dish, and pour about ½ inch of water into the dish. Drizzle the tops of the peppers with the remaining 2 tablespoons olive oil. Bake until the tops are crusty and brown, and the peppers are heated through, 30 to 35 minutes.

Makes 4 servings (2 peppers each)