Wednesday, September 26, 2012

Stuffed Peppers

My sister Laura was the one who told me about this recipe and I have been meaning to post it since last December, oops! I made these the first time for our Christmas Eve eve celebration.  When we went to the farmer's market a few weeks ago and saw many of the items I needed, I decided to make
them. They are a great meal to use when entertaining!
I used the tops to make mini ones for the boys

Stuffed Peppers
Original Source: Buddy, the Kitchen Boss
I made some changes

4medium-large sweet peppers (2 red, 2 orange)
 1/2 pound bulk sweet Italian sausage
1/2 pound ground beef
1/2cup extra-long grain white rice, par-cooked in salted water 7 minutes; drain, rinse in cold water, drain again.
1/2cup fennel bulb, diced
1/2onion, diced
1/2Tablespoon chopped fresh oregano
1‑1/2cup shredded provolone
1‑1/4cup tomato sauce, divided*
6Tablespoons Breadcrumbs
Olive oil
Salt, if needed
  1. 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.
  2. 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.
  3. 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.
  4. Bake until hot all the way through, about 30 minutes.

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