SICILIAN STUFFED PEPPERS

Sicilian Stuffed Peppers image

Provided by @MakeItYours

Number Of Ingredients 10

2 Tbsp EVOO
1/4 Tsp Kosher Salt
4 Bell Peppers
4 Large Turkey Sausages With Casing - I used Sicilian
1 Small White Onion
3 Cloves Garlic Minced
1 Can Crushed Tomatoes 28 Oz
1/2 Cup Grated Fontina Cheese
3/4 Cup White Rice
Chopped Basil For Garnish

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.