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. Then 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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