Friday, March 11, 2011

Italian Stuffed Pepper Deliciousness


Oh, my.  These are as good as they look.  Even the kids raved about them.  Enjoy another one from my friend Mandy.

Italian Stuffed Peppers

3-4 large red, yellow, or orange sweet bell peppers
12 ounces Italian sausage  (I bought the mild, bulk Italian sausage) or ground lamb, turkey, or pork
1/3 c. chopped onion
1 - 14oz. can stewed tomatoes
1/2 c. Orzo
1 Tbsp. snipped fresh mint
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. ground all spice
1/2 c. water
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. parmesan cheese
Shredded mozzarella or pepper jack cheese

Halve peppers lengthwise, removing stem ends, seeds, and membranes. Immerse peppers in boiling water for 3 minutes. Remove and sprinkle insides with salt. Invert peppers on paper towels to drain.

If using sausage, remove meat from casing. In a skillet, cook meat and onion for 5 minutes, or until meat is browned and onion is tender. Drain fat. Stir in stewed tomatoes, uncooked pasta, mint, basil, oregano, allspice, water, salt, and pepper. Bring to a boil; reduce heat. Cover and simmer for 7-8 minutes or until pasta is al dente. Stir in parmesan cheese.

Place peppers in baking dish and fill with stuffing mixture. Sprinkle with shredded cheese topping. Bake in preheated 375 degree oven for about 15 minutes, or until heated through. Let stand for a few minutes before serving.

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