Deconstructed Sweet Sausage Stuffed Peppers

• 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

1. In a drizzle of EVOO in a deep skillet over medium-high heat, brown and crumble the sausage, but do not crumble to fine.
2. Drain the browned sausage on paper towels.
3. Add a couple of turns of EVOO to the pan.
4. Then add the garlic, peppers and onions and cook to tender-crisp, 7 to 8 minutes.
5. Add the tomato paste and stir a minute.
6. Next, stir in the wine and then the tomato sauce.
7. Add the sausage and drippings back.
8. Add a few leaves of torn basil.
9. Season with salt and pepper.
10. Simmer a few minutes to combine the flavors, and then cool and store for a make-ahead meal.
11. Reheat over medium heat.
12. To serve, bring the stock to a boil.
13. Add the rice, reduce the heat to a simmer, cover and cook, about 17 minutes.
14. Then stir in the butter and cheese and remove from the heat.
15. Serve the butter-and-cheese rice in shallow bowls topped with the sausage and peppers.
16. Garnish with parsley and serve.

evoo, italian sweet sausage, garlic, bell peppers, onion, tomato paste, white, tomato sauce, fresh basil, kosher salt, beef, longgrain rice, butter, parsley

Taken from www.foodnetwork.com/recipes/rachael-ray/deconstructed-sweet-sausage-stuffed-peppers.html (may not work)