Peppers Stuffed with Italian Sausage and Rice

Savoury Recipe for Italian Stuffed Peppers with Rice and Sausage

Sep 14, 2008 Liliana Tommasini

Stuffed Peppers with Italian Sausage and Rice is an authentic family recipe combining the flavours of Italian sausage, rice, tomatoes, peas and cheese with peppers.

Peppers (also known as bell peppers) are available all year round but it's during the months of August and September that they are at their best and bushels of red, yellow, green and orange peppers are on display at the Farmers' Markets.

Select and Store Peppers

Peppers should be firm, blemish free and brightly colored. They can be stored in the refrigerator for one week.

Health Benefits of Peppers

Peppers contain a long list of health benefits including two important antioxidants: vitamin A and vitamin C.

Menu Ideas for Peppers

Below are some of the countless ways to prepare peppers:

• add raw peppers to salads or vegetable platters
• add peppers to salad dressings
• fry peppers with sausages and onions
• roast peppers and add them to panini
• stuff peppers with rice, meat, sausage, ham, vegetables, couscous, vegetables, fish or cheese
• use peppers as part of pasta or risotto recipes
• add peppers to omelettes, frittatas or quiches
• add peppers to soups

Peppers Stuffed with Italian Sausage and Rice Recipe

Peppers stuffed with Italian sausage and rice can be served as a meal in itself along side a green salad. It is truly a comfort food to serve in the coming chilling days of autumn and cold days of winter.

Serves 6.

Ingredients:

• 6 large red peppers (or a mixture of green, red, orange and yellow)
• 3 hot or mild Italian sausages (about 1.3 lbs)
• 4 tbsps olive oil
• 1 large onion, choppedw
• 3 cups cooked rice
• 4 large fresh tomatoes, chopped
• 1 cup frozen green peas
• 2 cups cubed mozzarella
• 10 fresh basil leaves, chopped
• salt and pepper to taste

Preparation:

How to Prepare the Stuffed Peppers :

1. Set a large saucepan with water to boil on high heat.
2. Slice off the tops (save for later).
3. Remove seeds and wash under cold water.
4. Blanch in boiling water for approximately 2-3 minutes.
5. Remove with tongs and place upside down on clean towels to cool.

How to Prepare the Italian Sausage Stuffing:

1. Heat 1 Tbsp of the olive oil in a large skillet over med heat.
2. Remove sausage meat from casing.
3. Add to skillet and break up into pieces with wooden spoon.
4. Cook sausage until no longer pink inside. Remove with slotted spoon.
5. Drain fat and wipe the skillet clean. Return skillet to stove on medium heat and heat another TBSP olive oil.
6. Add chopped onion and cook until soft.
7. Add sausage, rice and chopped tomatoes. Mix well.
8. Remove skillet from stove and add peas and mozzarella cubes.
9. Season to taste with salt and pepper.

How to Stuff the Peppers:

Heat oven to 350° F.

1. Line a baking pan large enough to hold the peppers side by side, with foil paper and grease foil paper.
2. Stuff each pepper with the sausage and rice stuffing.
3. If there is any stuffing left over, it can refrigerated, reheated and eaten the next day on its own.
4. Place side by side in the prepared baking pan.
5. Drizzle the remainder olive oil on top of each of the peppers and cover with the reserved tops.
6. Bake for 20-30 minutes or until peppers are thoroughly cooked and mozzarella has melted.
7. Serve hot!

For more information and recipes visit Cooking with Home Grown Peppers .

The copyright of the article Peppers Stuffed with Italian Sausage and Rice in Italian Cuisine is owned by Liliana Tommasini. Permission to republish Peppers Stuffed with Italian Sausage and Rice in print or online must be granted by the author in writing.

Stuffed Peppers with Italian Sausage and Rice

Colourful Peppers at the Farmers' Market

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