Thursday, September 23, 2010

Stuffed Red Peppers

Thank you to Lauren, a CSA shareholder from Mount Joy, PA, for this wonderful recipe!

Stuffed Red Peppers
4 large sweet red peppers
1 pound ground chicken sausage
1/2 large onion
2 to 3 cups cooked brown rice
2 large cloves garlic, finely chopped
2 tablespoons dried parsley flakes
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon paprika
1 teaspoon ground allspice
2 8oz cans tomato sauce
1/2 cup chicken broth
1/4 teaspoon balsamic vinegar
1 1/2 tablespoons dried basil
1 cup grated Parmesan or Romano cheese

1) Cut tops off peppers; cut peppers in half, remove seeds. Place peppers upside down on a microwave-safe plate; cover with plastic wrap. Microwave on high for 2 to 3 minutes, or until crisp-tender; set aside.
2) In a small skillet, cook chicken sausage and onion over medium heat until meat is no longer pink; drain. Remove from heat; stir in rice, garlic, parsley, salt, cayenne, cinnamon, paprika, and allspice. Remove from skillet and place in a separate bowl.
3) Add tomato sauce and broth to the skillet and bring to a boil. Stir in vinegar, basil, and half of the cheese. Stir finished sauce into the rice mixture, then spoon into peppers. Place in a greased shallow 2-qt. baking dish.
4) Cover and bake at 350 degrees for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 5 to 10 minutes more, or until peppers are tender. Serve with remaining sauce.

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