Red Bell Peppers Stuffed With Sausage, Rice & Cheese
November 15, 2015
"Sausage stuffed bell peppers that are out of the ordinary and are packed with a great stuffing and crusted with cheese and bread crumbs (or Ritz Crackers). The stuffing can be made ahead and stored in the refrigerator and the peppers can be stuffed the next day for ease, and voila dinner can be ready in no time. Makes for a great lunch or dinner along a side of salad. Source: Lily's Cafe cookbook with with some modifications of my own."
- Serving Size: 1 (253.4 g)
- Calories 333.7
- Total Fat - 20.2 g
- Saturated Fat - 8.4 g
- Cholesterol - 57.6 mg
- Sodium - 872.5 mg
- Total Carbohydrate - 17.1 g
- Dietary Fiber - 3.1 g
- Sugars - 5.2 g
- Protein - 20.1 g
- Calcium - 327.6 mg
- Iron - 1.9 mg
- Vitamin C - 133.7 mg
- Thiamin - 0.2 mg
Place 8 pepper halves in a baking pan, cut side up to hold stuffing. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper. Set aside.
In a large skillet, heat oil over medium-high heat. Add ground sausage meat, cook, breaking up with spoon until just beginning to brown.
Add onions, garlic, and mushrooms. Continue to cook until mushrooms begin to release their juice.
Add wine zucchini, oregano, 2 tablespoons of fresh sage, and fennel seeds (crush fennel seeds with your fingers to help release their flavors). Simmer for 15 - 20 minutes. Season with salt and pepper.
Let cool for about 10 - 15 minutes.
Stir in rice,ricotta cheese, and remaining 1 tablespoon of freshly chopped sage. Adjust seasoning with salt and pepper, if necessary.
Stuff each pepper very full.
Mix bread crumbs (or Ritz crackers) with parmesan cheese together.
Cover each bell pepper with parmesan cheese mixture.
Dot with butter. Pour a bit of water or white wine in bottom of pan.
Bake uncovered in a 350-degree-Fahrenheit oven for 1 - 1.25 hours or until golden and brown on top and peppers are tender.
Tips & Variations
No special items needed.