Description
An easy-to-make dish that tastes even better reheated. Quintessential fall food!
Ingredients
- 1-½ cup Long Grain Brown Rice
- 8 whole Medium Sized Green Bell Peppers
- 1 whole Medium Onion, Chopped
- 3 whole Links Italian Sausage
- 16 ounces, fluid Jarred Tomato Sauce
- ⅔ cups Pecorino Romano Or Parmesan Cheese, Divided
- 1 whole Egg, Lightly Beaten
- ¼ cups Whole Wheat Panko Bread Crumbs
- ¼ teaspoons Oregano
- 1 pinch Crushed Red Pepper
- Olive Oil, As Needed
Preparation
Cook rice according to package directions. Once cooked, set aside to cool.
Preheat oven to 400ºF.
Cut top off peppers and take out seeds and membranes. Save the tops of peppers, remove stems, and dice.
Sauté chopped up peppers and onion with some olive oil for 3–5 minutes or until soft.
Remove sausage from casing and add to pan. Use a wooden spoon to break sausage up into small pieces as it is cooking. Once sausage is cooked, turn off heat.
Add sauce to sausage and stir. Let sausage mixture cool for approximately 5 minutes.
Once slightly cooled, add half of the cheese, egg, and rice. Gently stir everything until just combined.
Gently scoop filling into peppers and place peppers in a deep baking dish. Cover dish with foil and bake peppers for 20 minutes. After 20 minutes, uncover peppers and cook another 15 minutes.
Meanwhile, mix together remaining cheese, breadcrumbs, oregano, crushed red pepper, and a drizzle of olive oil. When the 15 minutes are up, take peppers out of the oven and gently press the topping on each pepper. Put peppers back in to bake for another 15 minutes, for a total bake time of 50 minutes.
