"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Peppers Stuffed with Spanish Sausage, Rice, and Tomato Recipe

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This recipe for Peppers Stuffed with Spanish Sausage, Rice, and Tomato, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pete Bukowick
Added: Thursday, November 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2½ cups water
1 tsp. salt
1 small bay leaf
1 cup long-grain white rice
2 tbsp. butter
1 tbsp.olive oil
1 garlic clove, minced
1 cup minced onion
2 cups peeled and seeded tomatoes
1 lb. chorizo or Spanish Sausage
8 medium green bell peppers, seeded, deribbed, cut off the top
1 tsp. tomato paste

Directions:
Directions:
Preheat the oven to 350º. In a large pot, bring 2 cups of the water and the salt and bay leaf to a boil over high heat. Add the rice, cover, and reduce the heat to medium. Simmer for 15 minutes, stirring occasionally to be sure the rice dosen’t stick. When the rice is barely cooked, set aside.

In a medium-size sauté pan, melt the butter in with the oil over medium heat. Add the garlic and onions and cook until the onions are translucent, 3 to 5 minutes. Meanwhile, place tomatoes in a mixing bowl and break up with your fingers to crush them. Add to the sauté pan and cook until hot. Strain any excess water from the rice. Add the tomato mixture to the rice and stir.

In the sauté pan, brown the sausage over medium heat. Drain the excess grease from the sausage on paper towels and stir the sausage into the tomato-and-rice mixture. Place the peppers in a shallow baking dish and fill with the stuffing mixture.

In a small mixing bowl, mix the tomato paste and the remaining 1/2 cup water and pour around the outside of the peppers. Bake for 45 minutes, basting twice with the tomato paste mixture. Remove from the oven and serve warm.

Number Of Servings:
Number Of Servings:
six-eight
Preparation Time:
Preparation Time:
1.5 -2.0 hours
Personal Notes:
Personal Notes:
Try this with big Italian light green peppers too. PAB

 

 

 

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