August 7, 2017

For the to start with time in eight years, the bell peppers in our back garden are growing like weeds. Yr right after 12 months we usually plant them and continue to keep our fingers crossed, but for some explanation, they typically start off shriveling up right before they just take on coloration and ripen. This 12 months, I have picked two bowls of gorgeous crimson and yellow peppers so far, and there are loads a lot more coming! I appreciate peppers and have no dilemma coming up with tips on how to use them, and just lately when I was stuck for supper tips and did not want to make a journey to the retailer, I resolved to make stuffed peppers. Sadly, homegrown peppers do not look to develop straight with prolonged sides like the ones you get in the retailer, and alternatively are twisted and squatty so do not usually do the job properly for stuffed peppers. I experienced having said that, four realistic sizing peppers, all yellow, that ended up somewhat straight that I assumed would do the job properly for my stuffed pepper recipe.

You can basically lower off the tops where the stem is, scoop out the membranes and seeds and things them that way, or lower them in fifty percent lengthwise and things every fifty percent as I did. The selection is yours! I employed a mixture of sausage, onions, zucchini, celery, and brown rice as my stuffing due to the fact I experienced all these ingredients in my refrigerator and pantry. You could use mushrooms in put of the zucchini if you prefer, and you could substitute just about any cooked grain for the brown rice I employed.

Buon Appetito!
Deborah Mele 2017

Sausage And Rice Stuffed Peppers



  • four Large Straight Sided Bell Peppers, (Crimson or Yellow) Lower In 50 percent, & Cored
  • two Tablespoons Olive Oil
  • three/four Pound Italian Sausage, Moderate or Spicy, Meat Eradicated From Casings
  • one/three Cup Finely Chopped Onion
  • one/three Cup Finely Chopped Zucchini
  • one/three Cup Finely Chopped Celery
  • three Garlic Cloves, Minced
  • one Cup Cooked Brown Rice (See Notes Higher than)
  • one Teaspoon Dried Oregano
  • Salt & Pepper To Style
  • one/three Cup Grated Parmesan Cheese
  • three Tablespoons Finely Chopped Parsley Leaves
  • one one/two Cups Shredded Mozzarella Cheese
  • three Cups Speedy Tomato Sauce  Or Tomato Sauce Of Preference


  1. In a frying pan, in excess of medium warmth, then prepare dinner the sausage, breaking it up as it cooks until no more time pink and commencing to brown.
  2. Drain the surplus oil and put the sausage meat into a bowl.
  3. Insert the olive oil to the pan, and prepare dinner the onion, zucchini, celery, and garlic until comfortable, about 5 to 7 minutes.
  4. Dump the greens into the bowl with the sausage and amazing to place temperature.
  5. Preheat oven to 375 levels F.
  6. In an oven-proof casserole dish, spoon the tomato sauce on the base, then organize the pepper halves lower aspect up.
  7. Insert the rice, oregano, salt, pepper, Parmesan cheese, and parsley to the mixture in the bowl and mix properly.
  8. Spoon the stuffing mixture into every pepper fifty percent, urgent firmly with your fingertips.
  9. Sprinkle the mozzarella cheese on best, then bake the peppers until tender, about 35 minutes.
  10. Interesting for ten minutes then serve.