Stuffed Peppers With Italian Sausage
Ingredients
Directions
Ingredients
2 c
cooked rice
8 lg
bell peppers
2 tbsp
olive oil
1
onion, chopped
1 lb
ground beef
1 lb
Italian sausage
3
garlic cloves, minced
1 tbsp
sweet Hungarian paprika
0.75 tsp
kosher salt
0.5 tsp
freshly ground black pepper
1 lg
egg, beaten
0.25 c
minced fresh Italian parsley, plus more for serving
8 oz
canned tomato sauce
0
grated Parmigiano-Reggiano cheese, for serving
Stuffed Peppers With Italian Sausage
These are home-style stuffed peppers, but sped up: We parboil the peppers (it only takes a couple of minutes), sauté the filling, and use cooked rice.
8 servings
- Cook the rice (if it’s not already cooked). Place a large pot of salted water (enough to cover your peppers) on to boil. Preheat the oven to 375°F.
- Cut off and reserve the top of each pepper, and scoop out the seeds and membranes. Chop the pepper tops and set them aside. Toss the peppers into the boiling water and cook just until they start to soften, about 2 to 3 minutes. Remove the peppers and drain them.
- Heat a large skillet over medium-high heat. Add the olive oil, onion, and chopped pepper tops, and sauté until the onion is translucent, about 4 minutes. Add the beef, sausage, garlic, paprika, salt, and pepper. Cook, stirring to break up the meat, until the meat is browned. Remove from the heat, and stir in the 2 cups cooked rice, beaten egg, parsley, and tomato sauce.
- Stuff the meat mixture into the peppers, and stand them upright in a baking dish just big enough to hold them all. Cover the pan tightly with foil. Bake until the peppers are very tender and the filling is hot all the way through, about 45 minutes to 1 hour. Top with grated Parmigiano-Reggiano cheese and a sprinkle of parsley, and serve.
Recipe by Tara Tuckwiller