Author: story of a kitchen (inspired from many sources)
Recipe type: meat
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
6-8 bell peppers (depends on the size of your peppers)
1 pound calabrese sausage (or whatever is your preference)
1 clove of garlic, pressed
1 medium onion, finely diced
1 cup of uncooked white or brown rice (you will cook this before stuffing it in the peppers)
1 cup diced tomatoes, canned or fresh
1 tablespoon basil, dried
1 tablespoon oregano, dried
1 cup dry bread crumbs
½ cup Parmesan cheese, shredded
1½ cups smoked fontina cheese, shredded
salt and pepper, to taste
Instructions
Preheat oven to 350 degrees F.
Cook rice according to package directions or using a rice cooker. Fluff and set aside.
Meanwhile, using a paring knife, remove calyx and stem from top of each pepper. Remove the seeds and ribs from inside the peppers. Rinse in cold water to remove any hiding seeds, shake out, and set aside.
In a large pan, cook sausage while breaking into small pieces over medium-high heat until browned. Drain off all but 1 tablespoon of grease.
Over medium heat, add onion and cook for 3 minutes. Add garlic and cook for another 3 minutes until onions soften.
Add tomatoes, cooked rice, basil, oregano, bread crumbs, and Parmesan cheese. Remove from heat and cool to room temperature. (You can also cool and place in fridge to use within 24 hours.)
When the mixture is cool, add 1 cup of the fontina cheese and mix. Add salt and pepper to taste.
Stuff peppers with the rice mixture by filling the peppers firmly but gently, creating a small mound at the top.
Place the peppers in a baking dish so they stand upright and cover with foil.
Bake for 1 hour and 20 minutes, checking at 1 hour to ensure peppers are not too soft.
Remove from oven and sprinkle each pepper with remaining cheese. Return to oven for 15 minutes to melt cheese. Serve hot with a good glass of red wine.
Recipe by story of a kitchen at https://www.storyofakitchen.com/meat-recipes/calabrese-sausage-stuffed-bell-peppers/