Deconstructed Sweet Sausage Stuffed Peppers
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 789
- Total Fat
- 47
- Saturated Fat
- 18
- Carbohydrates
- 55
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 35
- Cholesterol
- 115
- Sodium
- 1775
- Total: 55 min
- Active: 55 min
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
- 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.