Monday, July 5, 2010

Stuffed Italian Green Pepper's

My mother has a garden blooming with a million Italian green peppers. I decided to stuff them with what was on hand. Here is was I came up with....

6 Italian green peppers sliced in half (giving you 12 pepper shells)
2 cups of rice
4 sweet Italian sausage links
1/2 cup of cherry tomatoes sliced in half
4 cups of water
1 1/2 cup of mozzarella
1/4 cup of Parmesan cheese
1/2 cup of chopped onion
1 clove of garlic finely chopped
2 chicken bouillon cubes
salt & pepper to taste
2 tablespoon of olive oil
1 handful of parsley finely chopped for garnish

Over the stove pour two cups of rice in a pot with 1 tablespoon of olive oil. Heat the rice over medium heat for 1 minute stirring the rice constantly coating every grain of rice with oil. Then add the 4 cups of water to the mixture. Lower the heat to low. Place the 2 chicken bouillons into the water. Cover the pot and let the rice simmer until it's done cooking. Be sure to stir the rice a couple times so the bouillons dissolve evenly into the rice. Once rice is finished cooking, sit the rice to the side. Next get a bowl and remove casings from the 4 sausage links. You will not need it. Break the meat in little pieces with your hand. Over medium heat, place a nonstick pan with 1 tablespoon of olive oil on the stove. Once the olive oil is heated place chopped onions and finely chopped garlic into the pan. Once you begin to see the onion and garlic begin to turn brown, add all the sausage. Break the sausage up some more with a spatula or wooden spoon as much as possible. Once the meat is halfway cooked, add in the cherry tomatoes. Stir the mixture constantly. Once you begin to see the cherry tomato's begin to wilt add the cooked rice to the pan. Let the rice fry for 5 minutes with the sausage mixture in the pan then turn off the heat. Line trays with aluminum foil and turn oven on to 350. Let the rice cool enough so when you stuff you do not burn yourself. I found a wooden spoon to be an easy stuffing tool for this recipe. Scoop the rice and sausage mixture and stuff into each pepper. Load them as high as you like. Once all the peppers are stuffed you may enjoy any left over rice and sausage stuffing :). Sprinkle each pepper with mozzarella cheese and Parmesan cheese. You may then add some salt and pepper on top. Cover with some aluminum foil being careful not to let it touch the top of the peppers because the cheese will stick to it. You may even grease the aluminium foil to help prevent that from happening. Place the trays in the oven for 45 minutes to an hour depending on how hot your oven gets or how big or small your peppers are. Just keep an eye on them and check up on them every ten minutes or so. After a half hour or so remove the aluminum foil from the top and let the cheese on top brown. Once the cheese has browned remove the peppers from the oven. Garnish with fresh chopped Parsley. Serve 2 warm with some Italian salad for a yummy dinner!

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