This is an easy recipe for stuffed peppers that are loaded with sweet Italian sausage and rice, and paired with a slightly spicy balsamic tomato sauce
Recently I have been on a stuffing spree, and the latest victim to fall prey is the versatile bell pepper. Bell peppers are large and cavernous, perfect for stuffing, and they taste amazing when roasted. I love roasted jalapeños but can only have so many before I get a bad case of pepper mouth. Roasted bell peppers are like roasted jalapeños with all of their delicious flavor and texture but without the spiciness. My only issue with stuffed bell peppers is figuring out how to properly eat them. Do I use a fork and knife and slice everything up first? If you know how, please teach me.
This recipe can be easily doubled or tripled; all you need is a larger baking dish to accommodate all of the stuffed peppers. You can also prepare the sauce and stuffing ahead of time, and refrigerate until ready to bake. I can eat these stuffed peppers for lunch, dinner, and even as a snack.
Ingredients
- 2 large green bell peppers seeded and halved lengthwise
- 1 pound sweet Italian sausage casings removed
- 5 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne
- fresh chopped chives for garnish
- finely grated asiago cheese for garnish
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