One Of My All time Favorite Stuffed Pepper Recipes
Did you say stuffed pepper recipes? Geeg Toscano's Italian stuffed red peppers royale are a savory delight! Just one pepper makes a whole meal. Choose from one of my Italian salads to make your meal complete!
Rich and robust, I prepared his recipe the other day and ...ooh, like all of Geeg's Italian dishes, they were chock - full of amazing flavor. These are definitely on the menu when it comes to healthy meals that can be served for an everyday supper, or an elegant dinner.
Geeg's and my other stuffed pepper recipes all go great with fresh homemade Italian breadsticks and a crispy baby greens salad with homemade Italian dressing. For more of Geeg's great Italian recipes and the highly coveted Romano family recipes, watch for our new cookbook, Romano/Toscano Top Secret Recipes.
4 hot or mild Italian sausages, cut out of casings
1/3 cup onions, chopped
1/3 cup fresh Italian parsley, chopped
1/2 cup arborio rice or other rice cooked
1 cup mozzarella cheese
1/4 cup Parmesan or Romano cheese
Salt and pepper
1/2 cup homemade tomato sauce, plus more on the top (recipe below)
6 potato wedges or baby potatoes
6 sprigs fresh rosemary
Simple Sauce Recipe Ingredients
3 tbsp olive oil
1/2 cup onion diced
4 cloves garlic, crushed
1/4 tsp red chili flakes
1 small can tomato paste
2 tomato paste cans water
1 28 oz can of tomatoes, chopped
1 tsp oregano
1 tsp basil
1 tsp salt
Prepare sauce first by heating oil in sauce pot,add in onions, garlic and red pepper flakes, fry at medium heat until onions are soft.
Stir in tomato sauce and stir fry for 2 minutes,add water and tomatoes,basil, oregano, salt and pepper.
Simmer on stove while preparing peppers and filling.
Prepare peppers by slicing off the top, scoop out the seeds and place sise by side in baking dish.
In a large bowl, combine beef, Italians sausage, onion, parsley, cooked rice, both cheeses, salt, pepper and 1/3 cup of the homemade sauce.
Preheat oven to 350 degrees.
Fill each pepper almost to the top with meat mixture.
Place a potato wedge or baby potato in the top of each pepper.
Wrap a rosemary sprig around the top of each potato.
Put 2 tbsp sauce on the top of each pepper and pour sauce around peppers, about 1 inch deep in pan or roaster.
Cover and bake for 30 min.
Uncover and bake for 30 more min. until potatoes are golden on top.
Prep time:45 min. Cook time:60 min. Serves:6 Live Long and Mangia!
Health Benefits: Italian Parsley is loaded with nutrition. Parsley is a good source of vitamin K, A, folic acid, vitamin C, potassium, as well as fiber. It also contains flavonoids which makes it a strong antioxidant, thus helping reduce free radicals and inflammation. Parsley has iron in it and is a natural breath freshener as well.
For nutritional facts on the amazing Bell Pepper click the link.