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Categories:
peppers zucchini onion olive oil tomatoes rice garlic lemon vegetable broth rosemary oregano salt pepper Romano cheese sausage
Viewed: 69 - Published at: 2 years agoIngredients
- 4 whole Peppers (or More As Desired, Depending On Size)
- 1 cup Zucchini, Diced
- 1 cup Onion, Diced
- 1 teaspoon Olive Oil
- 12 ounces, weight Diced Tomatoes, Canned, Drained
- 2 cups Cooked Wild Rice
- 6 cloves Garlic, Chopped Or More As Desired
- 4 ounces, weight Tomato Paste
- 1 whole Lemon, Juiced And Half The Zest
- 1/2 cups Vegetable Broth, Up To Double This Amount
- 1 pinch Rosemary
- 1 pinch Oregano
- 1 pinch Salt
- 1 pinch Pepper
- 1/2 cups Grated Pecorino Romano Cheese, Divided
- 1/2 pounds Cooked Ground Italian Sausage (optional, Omit For Vegetarian Version)
Method
- Preheat oven to 350 degrees F. Prepare your peppers.
- Slice them in half lengthwise and carefully remove the ribs and seeds, leaving the stems intact for presentation.
- In a skillet over medium heat, saute zucchini and onion in the olive oil until softened.
- Drain the canned diced tomatoes.
- Combine the cooked rice, sauteed veggies and tomatoes together with chopped garlic, tomato paste, lemon zest, lemon juice and broth.
- Add in rosemary, oregano, salt, pepper, and half of the shredded cheese.
- Mix well.
- At this point, if you are making these vegetarian, stuff the peppers; if you are making meaty peppers, mix in the browned Italian sausage prior to stuffing.
- Arrange peppers in a 9x13 pan that youve sprayed with non-stick spray.
- Fill the peppers with a heaping portion of the rice mixture.
- Top with the rest of the cheese and bake at 350 degrees F for 30 minutes.
- I like to serve these with a green salad and fresh soft rolls.
- You can make these with any kind of peppersmini peppers as an appetizer, large peppers as a main dish, or medium peppers as a side dish.
