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Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
Stuffed peppers can, and should, be so much better than the institutional fare some of us are familiar with. You can buy bulk sausage meat or link sausages and remove the meat from the casing - whatever is available and looks good.
Stuffed Peppers, with Sausage and Orzo Preparation and cooking time: 40 minutes6oz (180gr) sausage
1 medium onion
2 ribs celery
2 cloves garlic
1 tbs olive oil
1/2 tsp paprika
1/2 tsp cumin
1 tsp oregano
1/2 cup orzo
15oz (450gr) tomato sauce
1/4 cup (2oz, 60ml) beef stock
1/3 cup green, pimento-stuffed olives
2 nicely shaped bell peppers
1/2 cup (2oz, 60gr) shredded cheese
Put a large pot of water on high heat and bring to a boil. Cut peppers in half the long way (try to find the best flat sides before cutting so that they will lay nicely) and remove stem end and seeds. When water is boiling drop peppers in and simmer for 5 minutes. Remove (use tongs) and put into a baking dish that will just hold them (if possible).
Keep water boiling and add orzo, cook according to package directions (usually 8 - 10 minutes) except drain when still al dente - about 1 minute less then minimum time. Drain in a strainer if your colander has big holes.
Roughly chop olives. Finely chop onion, celery and garlic. In nonstick skillet heat oil over medium-high heat. Add paprika, cumin, and sauté 1 minute. Add garlic, celery and onion and sauté until transparent, about 5 minutes. Add sausage and sauté until cooked through, breaking it up as it cooks.
Add
tomato sauce, stock, olives and orzo. Stir will to combine.
Spoon mixture into the pepper halves. Cover with foil and bake for 15 minutes at 400F (200C). Remove foil and top with cheese. Bake, uncovered for another 5 minutes. Remove from oven and serve.
Note: If all the stuffing doesn't fit into the peppers, keep warm over very low heat while peppers bake.
To serve, spoon the extra sausage / orzo onto plates, and top with peppers.
Cooking schedule: 40 minutes |
Add garlic, celery, onion, sauté |
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