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Italian Sausage Stuffed Peppers 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
4-6
3 10 5 1
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

Italian Sausage Stuffed Peppers

Rate this recipe
10 Votes
4-6
servings
0:30
Preparation
0:45
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Stuffed peppers :
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    ROMAINE LETTUCE

    ROMAINE LETTUCE

    $1.29 ea. or /lb

    PRODUCT OF ONTARIO, 1.29 EA. GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA, 1.29/lb, 2.84/ kg


    ROMAINE LETTUCE

    ROMAINE LETTUCE

    $1.29 ea. or /lb

    PRODUCT OF ONTARIO, 1.29 EA. GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA, 1.29/lb, 2.84/ kg


  • 3 cups
    (750 ml)
    cooked basmati rice
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    TILDA BASMATI RICE

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    907 g SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    olive oil
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    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

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    500 ml SELECTED VARIETIES


  • 1
    onion, chopped
  • 2
    cloves of garlic, chopped
  • 6
    gluten-free italian sausages
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    500 g SELECTED VARIETIES


    GREENFIELD WIENERS OR SMOKED SAUSAGES

    GREENFIELD WIENERS OR SMOKED SAUSAGES

    $5.99 ea.

    300 - 375 g


    2 AIR MILES | BONUS Reward Miles when you buy 2
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    MAPLE LODGE CHICKEN WIENERS OR ZABIHA HALAL

    2 for $5.00

    450 g 2 AIR MILES | BONUS Reward Miles when you buy 2

    2 AIR MILES® Bonus Miles when buying 2


    SCHNEIDERS RED HOTS WIENERS

    SCHNEIDERS RED HOTS WIENERS

    $8.99 ea.

    900 g


    SELECTION BACON OR MAPLE LODGE CHICKEN BACON OR SAUSAGES

    SELECTION BACON OR MAPLE LODGE CHICKEN BACON OR SAUSAGES

    $3.99 ea.

    375 - 500 g SELECTED VARIETIES


  • 1 1/2 tsp.
    (7 1/2 mL)
    mushroom, thinly chopped
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    BELLE GROVE ORGANIC SLICED WHITE OR CREMINI MUSHROOMS

    BELLE GROVE ORGANIC SLICED WHITE OR CREMINI MUSHROOMS

    $3.49 ea.

    227 g PRODUCT OF ONTARIO


  • 1/2 cup
    (125 ml)
    white wine
  • 1/2 cup
    (125 ml)
    dried apricot, diced
  • 2 Tbsp.
    (30 mL)
    tomato paste
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    156 ml SELECTED VARIETIES



  • salt & pepper
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    BALEINE SEA SALT

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    750 g or HORMEL REAL BACON BITS 79 g SELECTED VARIETIES


  • 4
    large peppers, halved and seeds removed
  • 2 cups
    (500 mL)
    tomato coulis
  • 2 Tbsp.
    (30 mL)
    pine nuts

  • Drizzle of olive oil
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    500 ml SELECTED VARIETIES



  • 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
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    500 ml SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    fleur de sel
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    BALEINE SEA SALT

    BALEINE SEA SALT

    $4.99 ea.

    750 g or HORMEL REAL BACON BITS 79 g SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    lemon juice
Imprimer ma sélection

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

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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.

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