California Central Coast Recipes
Stuffed Bell Peppers, Italian-Style
Late summer's Stuffed Bell Peppers, Italian-style are a delicious, healthy and eye-catching entree that almost everyone will like. A filling of rice, Italian sausage, Parmesan cheese, egg and herbs combine with the baked tender peppers , served with the accompanied homemade sauce to give the tummy a Oh! La!-la! feeling of pure satisfaction.
This recipe is not a quick one to throw together, but because it tastes so good, plus is so healthy and can be made on a budget, I make time to make it plus I try to make enough extra to get two meals out of it, so I can easily justify the amount of time and preparation.
All you need to round out the meal is a nice green salad and a glass of wine.
Preparation time: 1 hour Cooking time: 1 hour
8 Medium-large Red or Green Bell peppers , try to select peppers that can stand-up well.
4 Tablespoons Extra-virgin Olive oil
2 Medium onions , chopped
1 pound Italian sausage , casings removed
6 Cups cooked rice
1 teaspoons Dried Italian seasoning
1/3 Cups Italian parsley , chopped
2 Cups Parmesan cheese , grated
2 Large eggs , whisked together
Salt and pepper to taste
4 to 5 Cups Basic Homemade Tomato Sauce
1 Preheat the oven to 350 degrees.
2 Cut tops off of peppers and remove seeds and thick inner ribs and rinse out.with water. Keep peppers whole.
3 In a large saucepan, add olive oil and heat on medium-low. Add onions and saute until softened. Crumble sausage meat into pan and continue to cook, stirring often until sausage loses it pinkness. (About 8-10 minutes.)
4 Remove sausage-onion mixture from pan and place into a large bowl for mixing.
5 Add the rice, and mix. Then add the Parmesan and mix. Then add the eggs and mix thoroughly. Then add the Italian Seasoning and mix well. Then finally add the parsley. Toss well. Season with salt and pepper to taste. Mix thoroughly again. Correct seasonings. then toss again.
6 Stuff peppers with rice mixture, gently pressing filling into peppers but do not compact.
7 Place peppers upright in a pan large enough to hold them but not too roomy so the peppers fall over.
8 Pour tomato sauce around peppers and spoon a tablespoon or so over the tops of the peppers.
9 Bake one hour or until peppers and sauce are bubbly. Remove from oven and let rest 10 minutes before serving on individual dinner plates.
A glass of Sangiovese wine goes well with this.