them. They are a great meal to use when entertaining!
I used the tops to make mini ones for the boys
Original Source: Buddy, the Kitchen Boss
I made some changes
|4||medium-large sweet peppers (2 red, 2 orange)|
|1/2 pound bulk sweet Italian sausage|
1/2 pound ground beef
|1/2||cup extra-long grain white rice, par-cooked in salted water 7 minutes; drain, rinse in cold water, drain again.|
|1/2||cup fennel bulb, diced|
|1/2||Tablespoon chopped fresh oregano|
|1‑1/2||cup shredded provolone|
|1‑1/4||cup tomato sauce, divided*|
|Salt, if needed|
- Slice tops from the peppers. Clean out seeds and pith. Set a large pot fitted with a steamer basket over high heat to boil. Place in the peppers, upside down. Cover pot, reduce heat to a simmer and cook 5 minutes. Remove peppers to a paper-lined platter to drain and cool while preparing the filling.
- Preheat oven to 350°. Heat a medium sauté pan over medium heat. Glaze with a slick of oil and add the sausage, cooking, until brown and crumbled. Add the fennel and onion, stirring over medium low heat until translucent and soft. Remove to a bowl and let cool. Add the rice and fold in. Add the oregano, provolone and 1/2 cup tomato sauce; combine well. Check seasoning and correct if needed.
- Lightly oil a 9" x 13" ceramic baking dish, or vessel with similar capacity. Glaze bottom with some of the remaining tomato sauce. Cut the peppers in half, lengthwise. Divide sausage filling evenly between the pepper halves. Place filled peppers in the baking pan. Top each with some remaining tomato sauce and finish with breadcrumbs.
- Bake until hot all the way through, about 30 minutes.