Previous
Summary
Stuffing peppers is simple in process, but don’t underestimate the amount of time the technique takes. Even so, the effort makes a special-occasion meal that will impress family or guests. Don’t be afraid to substitute or experiment. Once you have the technique down, you’ll find stuffed peppers work well with a wide variety of flavors and combinations.
Servings
8 servings
Prep Time
0 hours, 20 minutes
Cook Time
1 hour, 0 minutes
Ingredients
- 1 1/2 pounds Italian chicken (or pork) sausage, spicy or mild
- 1 1/2 cups cooked orzo pasta, cooled
- 1/2 cup finely chopped red onion
- 1/3 cup minced fresh parsley
- 1/4 cup fine dry breadcrumbs
- 1 large egg
- 1 teaspoon ground black pepper
- 3/4 teaspoon salt
- 1/2 teaspoon minced fresh rosemary
- 4 medium-size red bell peppers (each about 4 to 6 ounces), halved lengthwise, seeded
Instructions
Preheat oven to 350°F. Mix first 9 ingredients in large bowl until well blended. Fill pepper halves with sausage mixture, dividing equally and mounding slightly. Arrange in 13 × 9 × 2-inch baking dish. (Can be made 1 day ahead. Cover; chill.)
Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165°F, about 1 hour. Transfer peppers to platter. Garnish with rosemary sprigs and serve.
Sources
- Adapted from Epicurious - based on commenters' advice
