SICILIAN STUFFED PEPPERS
This Sicilian Stuffed Peppers recipe is packed with incredible flavor and just the right amount of heat. It makes meal planning easy and freezes well; this healthy dish is sure to be a regular on your dinner rotation.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Cut all four bell peppers in half, lengthwise. De-seed and get rid of the ribbing.
- Brush the cut peppers with 1 TBSP of EVOO. Sprinkle with salt. Place the peppers skin side down. Roast for 20 minutes, turning the peppers halfway through until the peppers have a char. Take them out and let them rest.
- Cook the rice according to package directions.
- Lower the temp on the oven to 350 degrees. Using the remaining EVOO, over a medium heat, sauté, onions and garlic until fragrant and translucent.
- After removing the casing, add the turkey sausage, breaking it up with a wooden spoon until it's all browned.
- Add the crushed tomatoes and cooked rice. Cook on low heat for another 5 minutes.
- Stuff each pepper with the tomato sausage mixture. Place each pepper in a baking dish. Bake for 20 minutes. Add the fontina cheese to the top of each pepper. Bake for another few minutes until cheese is melted. Garnish with basil.
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