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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

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