Directions
Traditional Stuffed Red Peppers
Total time: 45 minutes Ingredients:
7oz (200gr) sausage, removed from casings if needed
1 medium onion, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 tbs olive oil
1 1/2 tsp smoked paprika
1/2 tsp cumin
1 tsp dried basil
1 cup (8oz, 240gr) chopped tomatoes
1 cup, (8oz, 240ml) tomato sauce
1/2 cup (3.3oz, 975gr) Basmati
1 cup (8oz, 240ml) beef stock
1/2 cup(2oz 60gr) shredded cheese
2 medium / large nicely shaped bell peppers, any color 4-sided peppers work best, cut in half, cleaned
Instructions:
Cook rice in stock until done, about 15 minutes, or according to package directions.
Put a large pot of water on high heat and bring to a boil.
When water is boiling drop peppers in and simmer for 5 minutes.
Remove (use tongs) and put into a baking dish.
Heat oil in a skillet over medium-high heat. Sauté paprika and cumin briefly.
Add garlic, celery and onion, sauté until tender, 5 – 7 minutes.
Add sausage and sauté until cooked through breaking it up as it cooks.
Add chopped tomatoes, basil and simmer 5 – 10 minutes, until it thckens.
Add rice stir well.
Remove from heat and spoon mixture into the pepper halves.
Cover with foil and bake for 15 minutes at 400F (200C).
Remove foil from peppers, spoon tomato sauce over and top with cheese.
Bake, uncovered for another 5 minutes.
Remove from oven and serve.
