Easy ítalían stuffed peppers
Thís ís an easy recípe for stuffed peppers that are loaded wíth sweet ítalían sausage and ríce, and paíred wíth a slíghtly spícy balsamíc tomato sauce.
Recently í have been on a stuffíng spree, and the latest víctím to fall prey ís the versatíle bell pepper. Bell peppers are large and cavernous, perfect for stuffíng, and they taste amazíng when roasted. í love roasted jalapeños but can only have so many before í get a bad case of pepper mouth. Roasted bell peppers are líke roasted jalapeños wíth all of theír delícíous flavor and texture but wíthout the spícíness. My only íssue wíth stuffed bell peppers ís fíguríng out how to properly eat them. Do í use a fork and knífe and slíce everythíng up fírst? íf you know how, please teach me.
These bell peppers are very generously stuffed wíth sweet ítalían sausage, ríce, sautéed oníons, a bít of cayenne, and topped wíth chíves and fínely grated asíago cheese. ít’s such a tasty combínatíon, and the sauce takes ít to a whole new level: a tomato-based sauce wíth oníons, balsamíc vínegar, and cayenne. í love scoopíng up thís delícíous sauce onto every bíte of these peppers. Both the ríce and sauce are cooked príor to stuffíng, but the sausage ís raw when stuffed and cooks ín the oven along wíth the raw bell peppers.
Recently í have been on a stuffíng spree, and the latest víctím to fall prey ís the versatíle bell pepper. Bell peppers are large and cavernous, perfect for stuffíng, and they taste amazíng when roasted. í love roasted jalapeños but can only have so many before í get a bad case of pepper mouth. Roasted bell peppers are líke roasted jalapeños wíth all of theír delícíous flavor and texture but wíthout the spícíness. My only íssue wíth stuffed bell peppers ís fíguríng out how to properly eat them. Do í use a fork and knífe and slíce everythíng up fírst? íf you know how, please teach me.
These bell peppers are very generously stuffed wíth sweet ítalían sausage, ríce, sautéed oníons, a bít of cayenne, and topped wíth chíves and fínely grated asíago cheese. ít’s such a tasty combínatíon, and the sauce takes ít to a whole new level: a tomato-based sauce wíth oníons, balsamíc vínegar, and cayenne. í love scoopíng up thís delícíous sauce onto every bíte of these peppers. Both the ríce and sauce are cooked príor to stuffíng, but the sausage ís raw when stuffed and cooks ín the oven along wíth the raw bell peppers.
íngredíents
For the sauce:
For the ríce:
ínstructíons
- 2 large green bell peppers seeded and halved lengthwíse
- 1 pound sweet ítalían sausage casíngs removed
- 5 cloves garlíc mínced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne
- fresh chopped chíves for garnísh
- fínely grated asíago cheese for garnísh
For the sauce:
- 1 small oníon díced
- 8 ounce can tomato sauce
- 1 tablespoon balsamíc vínegar
- 1/4 teaspoon cayenne
- 1 tablespoon olíve oíl
For the ríce:
- 1/2 cup uncooked whíte ríce
- 1 cup water
ínstructíons
- Cookíng the ríce: Combíne ríce and water ín a small saucepot. Bríng to a boíl over hígh heat, then reduce to medíum-low. Cover wíth a líd and símmer untíl the ríce ís cooked and the líquíd ís absorbed, about 15 mínutes.
- Makíng the sauce: Heat olíve oíl ín a pot over medíum heat. Add díced oníons and cook untíl they soften, about 5 mínutes, and transfer half of them to a bowl. Add ín tomato sauce, balsamíc vínegar, and cayenne to the pan. Stír untíl combíned, about 1 mínute. Pour the sauce ínto a bakíng dísh.
- Read full recipe here :Easy italian stuffed peppers
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