Name: Deconstructed Sweet Sausage Stuffed Peppers
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 to 6 servings
Ingredients: 2 tablespoons EVOO; 1 1/2 pounds bulk Italian sweet sausage (pork or turkey) with fennel, cut from casings (6 links); 3 to 4 cloves garlic, sliced or grated; 3 bell peppers, 2 green and 1 red field pepper, diced; 1 onion, chopped; 2 tablespoons tomato paste; 1/2 cup white or red wine; 2 cups tomato sauce or tomato puree or passata; A few leaves fresh basil, torn; Kosher salt and ground black pepper; 2 3/4 cups beef or chicken stock; 1 1/2 cups long-grain rice; 3 tablespoons butter; About 1 cup grated Parmigiano-Reggiano; A handful fresh parsley, chopped

Directions

Watch how to make this recipe.

In a drizzle of EVOO in a deep skillet over medium-high heat, brown and crumble the sausage, but do not crumble to fine. Drain the browned sausage on paper towels. Add a couple of turns of EVOO to the pan. 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 the sausage and drippings back. Add a few leaves of torn basil. Season with salt and pepper. Simmer a few minutes to combine the flavors, and then cool and store for a make-ahead meal. Reheat over medium heat.
To serve, bring the stock to a boil. Add the rice, reduce the heat to a simmer, cover and cook, 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.

Deconstructed Sweet Sausage Stuffed Peppers

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages