Italian Sausage Stuffed Peppers
Ingredients
- 4 large red orange or yellow bell peppers (see Notes)
- 2 tablespoons olive oil
- 1 cup finely chopped fennel bulb about ½ a small bulb (see Notes)
- 1 medium onion chopped
- 4 garlic cloves minced
- 1/2 teaspoon red pepper flakes or to taste
- 1 pound sweet Italian sausage casings removed
- 3/4 cup dry white wine divided (see Notes)
- 1-14- ounce can diced fire-roasted tomatoes do not drain
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup cooked brown or white rice or RightRice see Notes
- 1/4 cup grated Parmigiano-Reggiano or pecorino romano
- 2 tablespoons minced fresh parsley plus more for serving
- 1 cup shredded mozzarella provolone or shredded mixed Italian cheese blend
Instructions
- Heat the oven to 400°F.
- Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch glass pan or other baking dish in which they fit snugly.
- In a large (12-inch) skillet, heat the olive oil over medium heat.
- Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes.
- Stir in the garlic, oregano and red pepper flakes, and cook until the garlic is fragrant, about 1 minute.
- Add the sausage and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink. Drain any excess fat.
- Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
- Add the tomatoes and their juices, Kosher salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan cheese and parsley. Taste and adjust seasonings.
- Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish and wrap tightly with foil.
- Bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the shredded cheese evenly over the peppers.
- Bake (uncovered) for another 10 to 15 minutes, until the cheese is melted and beginning to brown.
- Allow the peppers to cool for 5 minutes, sprinkle with parsley, and serve hot.
Notes
* I prefer red, orange or yellow peppers for stuffed pepper recipes, but green peppers also work fine (they are just a bit more bitter).
* Can’t find (or don’t want to use) fennel, you can substitute celery in its place.The fresh fennel enhances the dried fennel flavor found in the sweet Italian sausage.
* In place of white wine, you can use chicken broth or vegetable broth.
* RightRice is made with plant-based proteins (lentils, chickpeas and peas) plus some rice. It has more protein, fiber and fewer carbohydrates than white rice. It comes in plain and a few flavors – we used the Mediterranean blend for this recipe.
* You can stuff the peppers, put them in the baking dish, wrap in aluminum foil, and refrigerate for up to 24 hours. Then add the wine and continue to follow the directions.
* Once the cooked peppers have cooled, you can freeze them. I recommend freezing them in a baking dish with a bit of liquid. Wrap in aluminum foil. Heat wrapped baking dish in a 350°F oven for 60 to 75 minutes or until cooked through.
* Can’t find (or don’t want to use) fennel, you can substitute celery in its place.The fresh fennel enhances the dried fennel flavor found in the sweet Italian sausage.
* In place of white wine, you can use chicken broth or vegetable broth.
* RightRice is made with plant-based proteins (lentils, chickpeas and peas) plus some rice. It has more protein, fiber and fewer carbohydrates than white rice. It comes in plain and a few flavors – we used the Mediterranean blend for this recipe.
* You can stuff the peppers, put them in the baking dish, wrap in aluminum foil, and refrigerate for up to 24 hours. Then add the wine and continue to follow the directions.
* Once the cooked peppers have cooled, you can freeze them. I recommend freezing them in a baking dish with a bit of liquid. Wrap in aluminum foil. Heat wrapped baking dish in a 350°F oven for 60 to 75 minutes or until cooked through.
