Sausage stuffed peppers

Préparation 25 minutes
Cuisson 35 minutes
Portions 4 servings
Type de plat Main course
  • Comfort food
  • Easy to do

Sausage stuffed peppers

Préparation 25 minutes
Cuisson 35 minutes
Portions 4 servings
Type de plat Main course
  • Comfort food
  • Easy to do
Ingrédients
  • 4 pepper(s) , bell(yellow, orange or red)
  • 15 ml canola oil
  • 1 yellow onions medium, finely chopped
  • 4 Italian sausages , mild, casing removed and meat crumbled
  • 2 ml salt
  • 2 ml pepper , freshly grounded
  • 650 ml sweet Basil Marinara Pasta Sauce , divided
  • 1 egg(s)
  • 175 ml rice (cooked white long grain rice, cooled)
  • 175 ml grated cheddar and mozzarella cheese blend , divided
Ingrédients
  • 4 pepper(s) , bell(yellow, orange or red)
  • 15 ml canola oil
  • 1 yellow onions medium, finely chopped
  • 4 Italian sausages , mild, casing removed and meat crumbled
  • 2 ml salt
  • 2 ml pepper , freshly grounded
  • 650 ml sweet Basil Marinara Pasta Sauce , divided
  • 1 egg(s)
  • 175 ml rice (cooked white long grain rice, cooled)
  • 175 ml grated cheddar and mozzarella cheese blend , divided
Préparation
  1. Preheat oven to 180°C (350°F).
  2. Cut off tops of bell peppers and set them aside. Remove and discard seeds and membranes and set bottoms aside.
  3. Heat oil over medium-high heat in a large non-stick skillet. Add onion and sauté for 2 minutes to soften.
  4. Add crumbled sausage and cook breaking into pieces until meat is no longer pink, about 10 minutes. If sausage is too difficult to break, use a pestle. Drain mixture. Refrigerate for at least 15 minutes.
  5. Once cool, add salt, pepper, 250 mL (1 cup) pasta sauce, egg, rice, and 60 mL (¼ cup) grated cheddar and mix well.
  6. Spread remaining sauce in bottom of a square oven-safe dish. Place peppers on top.
  7. Spoon sausage mixture into each pepper, pressing down gently.
  8. Top with 30 mL (2 tbsp.) grated cheddar and mozzarella cheese, again pressing down gently.
  9. Place pepper tops over stuffed bottoms.
  10. Bake 20 to 25 minutes or until peppers are softened, but still firm.