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Creole Stuffed Bell Peppers

Source of Recipe

From "Besh Big Easy" by John Besh


Recipe Introduction

"Everything about making this dish is such a sensory experience: the act of cutting the peppers and saving the tops to chop for a gumbo or stew, the tactile feeling of stuffing each pepper with my hands, the way the stuffed multi-colored peppers look in the pan, and the gorgeous aroma after they've baked. Such a delicious and easy way to manufacture dinner."

List of Ingredients

â—¦  1 pound pork sausage, removed from casings
â—¦  1 onion, chopped
â—¦  4 cloves garlic, minced
â—¦  1 teaspoon crushed red pepper flakes
â—¦  1 teaspoon dried thyme
â—¦  Salt and pepper
â—¦  ¾ cup uncooked white rice
â—¦  3 ½ cups good tomato sauce
â—¦  8 bell peppers, different colors if possible, tops cut off and seeded
â—¦  2 tablespoons olive oil



Recipe

Preheat the oven to 325° F.

Mix the sausage meat with the onions, garlic, pepper flakes, thyme, salt, and pepper in a large bowl. Stir in the rice and 1 ½ cups of the tomato sauce. Stuff each bell pepper with the mixture, mounding it over the tops.

Pour the remaining tomato sauce into a small baking dish.
Fit the peppers upright in the baking dish snugly, shoulder to shoulder. Sprinkle on salt and pepper, and drizzle with the olive oil. Cover with foil and bake for about 45 minutes. Uncover and let the stuffing brown for another few minutes. Serve in shallow bowls with plenty of the tasty juices.

Serves 6 to 8