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stuffed peppers ready to go in the oven

Marina’s Stuffed Peppers with Italian Sausage

  • Author: Linda's Italian Kitchen
  • Yield: 4 1x

Description

Get a taste of summer with stuffed peppers with Berkshire Italian pork sausage! I don’t know about you, but I am getting the itch for longer and warmer days.
Who doesn’t like a really tasty stuffed pepper? I have tried so many recipes, but none have really compared to this one that Linda Hanks has on her blog, “Linda’s Italian Kitchen.”
The stuffed peppers are easy, and what a better way to use red and yellow peppers. Red and Yellow peppers are so flavorful, and look so beautiful in the pot as they cook.


Scale

Ingredients

  • 2 red bell peppers
  • 2 yellow bell peppers
  • 1 onion
  • 2 cloves garlic
  • 2 Tbsp. olive oil
  • 1 lb. Circle B Ranch Sweet Italian Sausage
  • 1 cup brown rice
  • ½ cup unflavored bread crumbs
  • 35 Tbsp. (according to taste) Grated Romano Cheese
  • 1 egg
  • Parsley, chopped fresh (gauge amount according to taste)
  • Salt to taste
  • Pepper to taste
  • 1 (24 oz.) jar Marina’s Italian Style Tomato Sauce

Instructions

  1. Cut the tops off the peppers and dice up the pepper tops.
  2. Dice up one onion and two cloves of garlic.
  3. Add 2 tablespoons of olive oil into a sauté pan and add garlic, onion and peppers.
  4. Sauté until the onions are translucent.
  5. Take the Circle B Ranch sausage out of its casing and cook the sausage with the vegetables until the pork sausage has browned.
  6. In a bowl add one cup of brown rice, 1/2 cup of unflavored bread crumbs, and the browned sausage, peppers, onion and garlic.
  7. And add one egg, a few tablespoons of Romano Cheese. Add chopped parsley, salt and pepper to taste.
  8. Stuff the peppers with the filling, and place in a deep baking dish. It they don’t stand up on their own you can trim off a small part in the bottom.
  9. . Pour about 3/4 of a jar of Marina’s Italian Tomato Sauce into the bottom of the dish and sprinkle the peppers with some Romano cheese.
  10. Put into a 350 degree heated oven for 1 hour or until the peppers are fork tender.
  11. Take out of the oven and let cool for a few minutes. Serve a whole pepper for dinner. These are truly delicious!


Notes

  • You can substitute green bell peppers if you would like, but I have found they are not as flavorful as the red and yellow.

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