Italian stuffed peppers
By Yankee Magazine|Jan 06 2007|
Ingredients
Stuffed Peppers
Ingredients
3/4 cup White rice
1/2 tsp Salt
1 1/2 cups Water
6 – 8 Bell peppers (orange, green or red)
1 lb Honeysuckle White sweet Italian sausage
1 Medium onion, diced
1/4 cup Parsley, chopped
1 can (15 oz.) Red beans, drained
2 cloves Garlic, minced
1/2 tsp Black pepper
1/2 cup Parmesan cheese, grated
Instructions
Preparation
1. Preheat oven to 375F.
2. Place rice, salt and water in pot. Bring to a boil, cover and simmer
until rice is cooked, about 20 minutes; set aside.
3. Remove casing from sausage and crumble into frying pan.
4. Add onion and garlic; fry over medium-high heat for 5 minutes.
5. Finely chop 1/4 cup fresh parsley. In a bowl, mix rice, parsley, and
black pepper.
6. Drain the Red beans and add to the mixture. Add the cooked sausage and
mix thoroughly.
7. Cut the bell peppers in half lengthwise, or cut the tops off; remove the
seeds and core.
8. Fill the peppers with stuffing and arrange in an oiled baking dish. Top
with parmesan cheese.
9. Cover with foil and bake 45 minutes or until peppers are tender.
Cook’s Notes
To shorten cooking time, use the microwave to cook stuffed bell peppers on high for 20 minutes.
