Deconstructed Sweet Sausage Stuffed Peppers
- prep time55 min
- total time 90 min
- serves 4 - 6
Serve this deconstructed stuffed pepper dish over rice for a warming meal.
2 Tbsp extra-virgin olive oil
1 ½ lb(s) bulk italian sweet sausage, (pork or turkey) with fennel, cut from casings (6 links)
3 - 4 cloves garlic, sliced or grated
3 bell peppers, 2 green and 1 red field pepper, diced
1 onion, chopped
2 Tbsp tomato paste
½ cup red or white wine
2 cups tomato sauce or tomato purée or passata
A few leaves fresh basil, torn
Kosher salt and ground black pepper
2 ¾ cups beef or chicken stock
1 ½ cups long-grain rice
3 Tbsp butter
1 cup grated Parmigiano-Reggiano
1 handful fresh parsley, chopped
1. In a drizzle of extra-virgin olive oil in a deep skillet over medium-high heat, brown and crumble the sausage, but do not crumble to fine. Drain the browned sausage on paper towels. Add a couple of turns of olive oil to the pan. Then add the garlic, peppers and onions and cook to tender-crisp, 7 to 8 minutes. Add the tomato paste and stir a minute. Next, stir in the wine and then the tomato sauce. Add the sausage and drippings back. Add a few leaves of torn basil. Season with salt and pepper. Simmer a few minutes to combine the flavors, and then cool and store for a make-ahead meal. Reheat over medium heat.
2. To serve, bring the stock to a boil. Add the rice, reduce the heat to a simmer, cover and cook, about 17 minutes. Then stir in the butter and cheese and remove from the heat.
3. Serve the butter-and-cheese rice in shallow bowls topped with the sausage and peppers. Garnish with parsley and serve.