Stuffed Peppers with Sausage and Risotto
Stuffed Peppers with Sausage and Risotto
Stuffed Peppers with Sausage and Risotto

Stuffed Peppers with Sausage and Risotto

David Venable

This recipe calls for marinara sauce--which I made on Leap Day 2012! So, I just pulled a container of sauce out of my freezer and made this recipe.

Ingredients

  • 5 cups marinara sauce, divided
  • 7 medium-large bell peppers (green, yellow, or a mix), stems, seeds, and white veins removed
  • 2 Tbsp olive oil
  • 1 lb sweet Italian sausage, casings removed
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 3 cups Arborio rice
  • 4 cups chicken stock
  • 1 tsp Italian seasoning
  • 1 cup Parmesan cheese, grated
  • 3 cups mozzarella cheese, grated
  • 4 Tbsp unsalted butter
  • 2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/8 cup fresh parsley, chopped

Directions

Preheat oven to 425°F. Place 4 cups of marinara in the bottom of a large baking dish; set aside.
Trim the bottoms of the peppers so they stand evenly upright. Set aside.
Heat the olive oil in a large stockpot over medium heat. Add the sausage, onion, and garlic and crumble the sausage into small pieces. Sauté until the sausage is no longer pink.
Add the rice, chicken stock, and the Italian seasoning. Bring the mixture to a simmer and continue to simmer, stirring often, until most of the liquid is absorbed. Do not let the rice stick.
Add 1 cup of the marinara sauce and continue to cook for another minute. Remove the pan from the heat and add the Parmesan, mozzarella, butter, salt, pepper, and fresh parsley.
Spoon the mixture into the bell peppers and place them in a baking dish with the marinara. Cover with foil and bake for 1 hour. Remove the foil and top with the remaining mozzarella cheese and continue to bake, uncovered, for another 15 minutes, or until cheese is lightly browned and bubbly.

Cook's Notes

You can freeze the already-stuffed peppers individually for times when you may only need one or two portions.

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