SAUSAGE-STUFFED BELL PEPPERS
List of Ingredients
1/2 lb. pork sausage (either hot or mild) 1large shallot, peeled and minced
1/4 cup plus 1 tbsp. dry red wine
1 1/2 cups canned, crushed tomatoes
2 tbsp. tomato paste
1/2 tsp. crushed, dried oregano
Salt, pepper
3/4 cup cooked rice
2 tbsp. pine nuts
2 medium-large red bell peppers
1packed tbsp. minced fresh basil
Recipe
PIn a skillet, brown sausage and shallot together until meat is no
longer pink, about 5 minutes. Pour off any fat. Add 1/4 cup red wine.
Stir up any browned bits in skillet and cook over high heat until
wine is almost evaporated, 3 to 4 minutes. Add 1 cup crushed
tomatoes, 1 tablespoon tomato paste, oregano, salt and pepper to
taste and simmer 5 minutes.
Remove 3/4 cup sausage mixture to bowl. Stir in rice and pine nuts.
Cut off top third of peppers and remove ribs and seeds inside. Spoon
in sausage mixture and set aside.
To remaining mixture in skillet, add remaining 1/2 cup crushed
tomatoes, remaining 1 tablespoon tomato paste, remaining 1 tablespoon
red wine and basil and simmer 5 minutes. Spoon sauce into small
casserole. Set peppers upright in sauce. Cover lightly with
heavy-duty foil. Bake peppers at 350 degrees for about 1 hour until
tender.
Makes 2 servings.
Bev Bennett is the author of four cookbooks including the
award-winning Dinner for Two (Barron's).
posted by Jamie Rahm on meat-lovers
published Wednesday, March 17, 1999, in the Akron Beacon Journal
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