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Italian Sausage Stuffed Peppers
2017-10-20
https://www.metro.ca/userfiles/image/recipes/poivron-farcis-saucisses-italienne-10649.jpg
PT30M
PT45M
PT1H15M
Stuffed peppers :Position the rack in the middle of the oven and preheat the oven to 375°F.Cook the rice following the instructions on the package and let cool.In a large pot, brown the onions in the olive oil for a few minutes.Add the garlic and cook for another minute.Remove the sausage casings and sauté the meat while breaking it apart with a wooden spoon.Add the fennel seeds, mushrooms, and cook for another 5 minutes.Deglaze with the white wine and bring to a boil for 2 minutes.Add the dried apricots, tomato paste, salt and pepper. Stir well.Add the rice and stir well.Stuff the peppers with the mixture and pack it down so it is full.Pour the tomato coulis in an oven baking dish and place the stuffed peppers. Sprinkle the pine nuts over the peppers and pour a drizzle of olive oil. Cook for 30 minutes.Parsley and basil coulis :Mix all the ingredients with a hand-held blender. Pour on the peppers once out of the oven.Source: K pour Katrine
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Stuffed peppers :
3 cups (750 ml) cooked basmati rice
2 Tbsp. (30 mL) olive oil
1 onion, chopped
2 cloves of garlic, chopped
6 gluten-free italian sausages
1 1/2 tsp. (7 1/2 mL) mushroom, thinly chopped
1/2 cup (125 ml) white wine
1/2 cup (125 ml) dried apricot, diced
2 Tbsp. (30 mL) tomato paste
salt & pepper
4 large peppers, halved and seeds removed
2 cups (500 mL) tomato coulis
2 Tbsp. (30 mL) pine nuts
Drizzle of olive oil
Parsley and basil coulis
1/2 cup (125 mL) fresh parsley, roughly chopped
1/2 cup (125 ml) fresh basil, roughly chopped
1/3 cup (80 ml) olive oil
1 tsp. (5 mL) fleur de sel
1 Tbsp. (15 mL) lemon juice
Italian Sausage Stuffed Peppers
4-6
servings
0:30
Preparation
0:45
COOKING
1:15
TOTAL TIME
Ingredients
-
Stuffed peppers :
-
3 cups
(750 ml)cooked basmati rice
-
2 Tbsp.
(30 mL)olive oil
-
1
onion, chopped
-
2
cloves of garlic, chopped
-
6
gluten-free italian sausages
-
1 1/2 tsp.
(7 1/2 mL)mushroom, thinly chopped
-
1/2 cup
(125 ml)white wine
-
1/2 cup
(125 ml)dried apricot, diced
-
2 Tbsp.
(30 mL)tomato paste
-
salt & pepper
-
4
large peppers, halved and seeds removed
-
2 cups
(500 mL)tomato coulis
-
2 Tbsp.
(30 mL)pine nuts
-
Drizzle of olive oil
-
Parsley and basil coulis
-
1/2 cup
(125 mL)fresh parsley, roughly chopped
-
1/2 cup
(125 ml)fresh basil, roughly chopped
-
1/3 cup
(80 ml)olive oil
-
1 tsp.
(5 mL)fleur de sel
-
1 Tbsp.
(15 mL)lemon juice
Preparation
Stuffed peppers :
Position the rack in the middle of the oven and preheat the oven to 375°F.
Cook the rice following the instructions on the package and let cool.
In a large pot, brown the onions in the olive oil for a few minutes.
Add the garlic and cook for another minute.
Remove the sausage casings and sauté the meat while breaking it apart with a wooden spoon.
Add the fennel seeds, mushrooms, and cook for another 5 minutes.
Deglaze with the white wine and bring to a boil for 2 minutes.
Add the dried apricots, tomato paste, salt and pepper. Stir well.
Add the rice and stir well.
Stuff the peppers with the mixture and pack it down so it is full.
Pour the tomato coulis in an oven baking dish and place the stuffed peppers. Sprinkle the pine nuts over the peppers and pour a drizzle of olive oil. Cook for 30 minutes.
Parsley and basil coulis :
Mix all the ingredients with a hand-held blender. Pour on the peppers once out of the oven.
Source: K pour Katrine
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
