Tony and I served an appetizer recently of these Roasted Stuffed Peppers. They are wonderful! Here's how we did it:
Brown some Sweet Italian Sausage and Ground Beef with a little olive oil, chopped garlic, a small onion chopped, some grated carrot, some chopped cabbage. When meat is browned and all other vegetables are soft, remove from heat and add some cooked rice and Italian cheeses (Romano, Parmesan, Asiago...). Cut red bell peppers in half and remove seeds. Stuff the peppers generously.
Layer them on a baking sheet.
Bake at 350 degrees for 30-45 minutes until nicely browned like this.
We served this on a bed of Savory Polenta (recipe to come!), but mashed potatoes would be nice also.
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