deconstructed sausage stuffed peppers
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I use different types of sausage (hot, mild, country) for a change. I make this ahead and take to work to feed my co workers. Haven't had a complaint yet
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yield
4 to 6
prep time
55 Min
cook time
35 Min
method
Stove Top
Ingredients For deconstructed sausage stuffed peppers
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2 tablespoons evoo
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1 1/2 bulk sausage
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bulb of fennel, 1 onion chopped
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2 green 1 red pepper, diced
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2 tablespoons tomato paste
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3 to 4 cloves of garlic sliced or grated
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fresh basil, torn
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2 3/4 c of beef or chicken stock
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kosher salt and black pepper
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1 1/2cups long grain white rice
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3 tablespoons butter
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1 cup grated parmigiano reggiano
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fresh parsley, chopped
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1/2 red or white wine
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2 cups tomato sauce
How To Make deconstructed sausage stuffed peppers
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1Add evoo in a deep large skillet, medium heat, Brown and crumble sausage (not to fine). Drain sausage on paper towels. Add evoo than add garlic, peppers, and onion, cook till tender. Add tomato paste and stir.
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2Add 1/2 cup red or white wine and tomato sauce. Stir than add sausage back. Add a few torn leaves of basil. Season with salt and pepper. Simmer to combine. At this point you can cool and store for a make ahead meal.
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3To serve bring the chicken or beef stock to a boil, reduce to simmer and add rice, cover approximately 17 minutes. Stir in butter and cheese.
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4Top with sausage and peppers. Add parsley if desired.Great with crusty hot bread.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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