Yields: 6 Peppers
Ingredients:
- 6 Bell Peppers, any color
- 4 Sausage Links
- 1 cup of Long Grain Rice, cooked
- 1/2 of a Spanish Onion, diced
- 2 Tablespoons of Olive Oil, plus more for drizzling
- 1/2 cup of Pecorino, plus more for topping
- 16 oz. Tomato Sauce
- 2 sprigs Fresh Rosemary, minced
- 5 sprigs Fresh Thyme, minced
- 1/2 cup of fresh mozzarella, cubed
- Salt and Pepper to taste
Preparation:
Preheat oven to 375 degrees.
In a large sauté pan, brown the sausage in the olive oil on medium heat, adding the onion half way through. While the sausage is cooking, clean and prep the peppers. Cut the top off of the pepper, and remove the inside, seeds, and pith. Turn the pepper over, and slice a little bit off of the bottom, so the pepper can stand on its own. Discard the tops and seeds. In a pyrex dish, stand the peppers up, while the filling cooks.
Once the sausage is cooked (if the pan gets too watery, strain some out. The sausage will not brown if there’s too much water). Off the heat, add the rice in, combining it all together. Once it’s combined, return to heat, and add all but 1 oz of the tomato sauce. Add the fresh herbs and pepper, and cook for a few minutes until all the flavors come together. Add the Pecorino cheese. Taste test to see if it needs any more salt, the sausage and cheese may be enough. If not, add more to taste.
Once the filling is cooked, take it off the heat and let it cool.
Fill each pepper. Top with mozzarella and remaining sauce and Pecorino. Drizzle with a little bit of olive oil. Fill the pyrex with about an inch of water, so the water will help steam and cook the peppers. Cover with foil and put them in the oven. The peppers will cook for about half hour. Once the peppers feel soft, take the aluminum foil off, and put the broiler on so the cheese can get brown and crispy.
**You can also use this stuffing to stuff squash, zucchini, or mushrooms!
