Italian Stuffed Pepper Rice
Course: Main, DinnerCuisine: ItalianDifficulty: MediumServings
2
servingsPrep time
15
minutesCooking time
1
hour15
minutesCalories
300
kcalIngredients
2 large green bell peppers, seeded and halved lengthwise
1 pound sweet Italian sausage casings, removed
5 cloves garlic, minced
1/2 teaspoon pepper
1/4 teaspoon cayenne
1 teaspoon salt
fresh chopped chives, for garnish
finely grated asiago cheese, for garnish
- For Sauce
8 ounce can tomato sauce
1 tablespoon balsamic vinegar
1/4 teaspoon cayenne
1 small onion, diced
1 tablespoon olive oil
- For Rice
1/2 cup uncooked white rice
1 cup water
Directions
- Preheat oven to 375 degrees F. Prepare a baking dish and set aside.
- Add rice and water to a small saucepot. Bring to a boil over high heat, then reduce to medium-low. Cover with a lid and simmer until rice is cooked and all liquid is absorbed, for 15 minutes.
- Heat a pot with olive oil over medium heat. Add diced onions and cook until soften, about 5 minutes, and transfer half of them to a bowl.
- Stir in tomato sauce, balsamic vinegar, and cayenne until combine, for about 1 minute. Pour sauce into a baking dish.
- Combine sausage, garlic, salt, pepper, and cayenne in a large bowl. Stir in reserved onions and cooked rice.
- Scoop the mixture into 4 bell pepper halves and place into baking dish.
- Cover with foil and bake in preheated oven for 45 minutes. Remove foil and continue to bake until beef and peppers are cooked, about 10 minutes.
- Garnish with chives and asiago cheese.
- Serve!
