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Stuffed Peppers with Brown Rice, Italian Sausage, and Parmesan
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Rating: 0
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Course Dinner, Meat
Prep Time 10 minutes
Cook Time 45 minutes
Servings
stuffed peppers
Course Dinner, Meat
Prep Time 10 minutes
Cook Time 45 minutes
Servings
stuffed peppers
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook rice until done. Preheat oven to 375 degrees. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off a fairly generous amount of the stem end of the peppers and remove the seeds. Place hollowed-out peppers into a baking dish that has been greased with olive oil.
  2. Remove stem part from the pepper caps and dice pepper caps and the onion into fairly small dice. Heat olive oil in a large skillet, then sauté diced pepper and onion for 3 -4 minutes, until they are starting to soften but aren't browned. Remove pepper-onion mixture and place in a bowl. Finely chop the sausage and cook in a skillet until lightly browned.
  3. Place the onion-pepper mixture back in the pan with the sausage, then add the fennel and oregano, and sauté for 2- 3 minutes. Add cooked rice and Parmesan cheese and season the mixture with salt and pepper to taste, and cook another 2 minutes.
  4. Stuff the filling mixture into the hollowed-out peppers, using a spoon. Bake peppers for 30 minutes, then remove from oven and put a generous pinch of grated mozzarella on top of each pepper. Put peppers back into the oven and bake about 10 minutes more, until cheese is melted and lightly browned.

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