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Sausage and Rice-Stuffed Peppers Recipe

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This recipe for Sausage and Rice-Stuffed Peppers is from Belle Colassaco's Most Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 teaspoons extra-virgin olive oil
1/2 pound sweet Italian sausage, casings removed
1 zucchini, diced small
1 medium yellow onion, diced small
1 garlic clove, minced
coarse salt and ground pepper
1/2 oz. Parmesan cheese, grated (1/4 cup)
4 cups cooked white rice
1/2 cup fresh breadcrumbs
4 large bell peppers (any color), halved lengthwise, seeds and ribs removed
Directions:
Directions:
Preheat oven to 400º. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add sausage and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. With a slotted spoon, transfer sausage to a medium bowl. Add 1 teaspoon oil to skillet along with zucchini, onion and garlic. Season with salt and pepper and cook until vegetables are tender, about 8 minutes.

Add zucchini mixture to bowl with sausage, along with Parmesan cheese, rice, and 1 teaspoon oil; stir to combine and season with salt and pepper. In a small bowl, combine breadcrumbs and 1/2 teaspoon oil and season with salt and pepper. Spray a rimmed baking sheet with nonstick cooking spray and arrange bell peppers, cut side up, on sheet. Divide rice mixture among peppers and top with breadcrumbs. Bake until breadcrumbs are browned and peppers are tender, bout 30 minutes. Serve warm.

 

 

 

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