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
- 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.
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)