This is a Rachael Ray recipe that I modified slightly. It’s really really good. The cheesy rice makes the dish over the top
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Ingredients
stuffed peppers
- 3/4 lb sweet italian sausage
- 3 cloves garlic , minced
- 3 peppers, a variety of colors, chopped
- 1 onion, chopped
- 2 tbsp tomato paste
- 1/2 cup dry red or white wine
- 2 cups tomato sauce, puree or passata
- 1 tsp italian seasoning
- 1/2 tsp onion powder
- 1 tsp garlic powder
- a few basil leaves torn
Rice
- 2 3/4 cups chicken stock
- 1 1/2 cups Rice
- 3 tbsp butter
- 1 cup grated parmigiana
- 1/4 cup chopped parsley
Ingredients
stuffed peppers
Rice
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Instructions
- In a large skillet over medium-high heat, add a couple of turns of olive oil to the pan and brown and crumble the sausage, but do not crumble to fine.
- Add the garlic, peppers and onions and cook to tender-crisp, 7 to 8 minutes.
- Add the tomato paste and stir a minute.
- Next, stir in the wine and then the tomato sauce.
- Add a few leaves of torn basil.
- Season with salt and pepper. Simmer a few minutes to combine the flavors.
- Cook the rice in the stock about 17 minutes. Then stir in the butter and cheese and remove from the heat.
- Serve the butter-and-cheese rice in shallow bowls topped with the sausage and peppers. Garnish with parsley and serve.
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