Deconstructed Sausage Stuffed Peppers Recipes

DECONSTRUCTED SWEET SAUSAGE STUFFED PEPPERS

Deconstructed Sweet Sausage Stuffed Peppers image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons EVOO
1 1/2 pounds bulk Italian sweet sausage (pork or turkey) with fennel, cut from casings (6 links)
3 to 4 cloves garlic, sliced or grated
3 bell peppers, 2 green and 1 red field pepper, diced
1 onion, chopped
2 tablespoons tomato paste
1/2 cup white or red wine
2 cups tomato sauce or tomato puree or passata
A few leaves fresh basil, torn
Kosher salt and ground black pepper
2 3/4 cups beef or chicken stock
1 1/2 cups long-grain rice
3 tablespoons butter
About 1 cup grated Parmigiano-Reggiano
A handful fresh parsley, chopped

Steps:

In a drizzle of EVOO in a deep skillet over medium-high heat, brown and crumble the sausage, but do not crumble to fine. Drain the browned sausage on paper towels. Add a couple of turns of EVOO to the pan. Then add the garlic, peppers and onions and cook to tender-crisp, 7 to 8 minutes. Add the tomato paste and stir a minute. Next, stir in the wine and then the tomato sauce. Add the sausage and drippings back. Add a few leaves of torn basil. Season with salt and pepper. Simmer a few minutes to combine the flavors, and then cool and store for a make-ahead meal. Reheat over medium heat.
To serve, bring the stock to a boil. Add the rice, reduce the heat to a simmer, cover and cook, about 17 minutes. Then stir in the butter and cheese and remove from the heat.
Serve the butter-and-cheese rice in shallow bowls topped with the sausage and peppers. Garnish with parsley and serve.

DECONSTRUCTED SAUSAGE STUFFED PEPPERS

Deconstructed sausage stuffed peppers image

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

Provided by Linda Robbins May

Categories Casseroles

Time 1h30m

Number Of Ingredients 15

Ingredients

2 tablespoons evoo
1 1/2 bulk sausage
bulb of fennel, 1 onion chopped
2 green 1 red pepper, diced
2 tablespoons tomato paste
3 to 4 cloves of garlic sliced or grated
fresh basil, torn
2 3/4 c of beef or chicken stock
kosher salt and black pepper
1 1/2cups long grain white rice
3 tablespoons butter
1 cup grated parmigiano reggiano
fresh parsley, chopped
1/2 red or white wine
2 cups tomato sauce

Steps:

1. Add 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.
2. Add 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.
3. To 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.
4. Top with sausage and peppers. Add parsley if desired.Great with crusty hot bread.

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