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Categories:
sausage olive oil onion garlic Italian seasoned bread crumbs cheese Mozzarella cheese egg rice Romano cheese fresh parsley salt peppers
Viewed: 78 - Published at: 8 years agoIngredients
- 1 pound bulk Italian turkey sausage
- 2 tablespoons olive oil, divided
- 1 cup finely chopped onion
- 1 teaspoon minced garlic
- 1 cup Italian-seasoned bread crumbs
- 1/2 cup Monterey Jack cheese
- 1/2 cup mozzarella cheese
- 1 egg
- 1/4 cup cooked rice
- 1/4 cup grated Romano cheese
- 2 tablespoons chopped fresh parsley, or to taste
- salt and ground black pepper to taste
- 8 Cubanelle peppers, stemmed and seeded
Method
- Cook and stir sausage in a skillet over medium heat until lightly browned, 5 to 8 minutes. Drain excess grease and transfer to a bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon olive oil in the skillet; cook and stir onion and garlic until fragrant, 3 to 5 minutes. Stir in sausage, bread crumbs, Monterey Jack cheese, mozzarella cheese, egg, rice, Romano cheese, and parsley. Season with salt and pepper. Transfer to a bowl.
- Wipe out skillet and heat remaining 1 tablespoon oil over medium heat. Cook and stir Cubanelle peppers until lightly browned, 3 to 5 minutes.
- Stuff Cubanelle peppers with rice mixture, using a teaspoon to push it into the tip. Arrange stuffed peppers in a 10x13-inch baking dish; cover dish with aluminum foil.
- Bake in the preheated oven until peppers are tender, about 45 minutes. Remove foil and bake for 15 minutes more.
