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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

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

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10 Votes

4-6

servings

0:30

Preparation

0:45

COOKING

1:15

TOTAL TIME

Imprimer ma sélection

Ingredients

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Stuffed peppers :

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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

$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

$5.99 ea.

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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PLATINUM GRILL PERFECT PORK PORK SAUSAGES

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500 g SELECTED VARIETIES

GREENFIELD WIENERS OR SMOKED SAUSAGES

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300 - 375 g

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900 g

SELECTION BACON OR MAPLE LODGE CHICKEN BACON OR SAUSAGES

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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

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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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$0.79 ea.

156 ml SELECTED VARIETIES

salt & pepper

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BALEINE SEA SALT

$4.99 ea.

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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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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