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Italian Stuffed Peppers

Italian Stuffed Peppers

(Serves 8)


4 tablespoons extra virgin olive oil

1 small onion, finely chopped

1/4 cup chopped fresh Italian parsley

2 large eggs

3 tablespoons whole milk

2 garlic cloves, minced

1 teaspoon salt

1/4 teaspoon crushed red pepper

1/4 cup grated Pecorino Romano

2 cups dried Italian bread crumbs

1 pound ground sausage, without casing

2 cups rice, boiled 8 bell pepper, halved and seeded

2 cups tomato sauce


Preheat the oven to 350 degrees F. Lightly drizzle olive oil into a small skillet and cook onion and garlic until soft, add sausage and cook until brown. Drizzle with olive oil 13 by 9 by 2-inch baking dish. Mix the onion and sausage mixture with rice, parsley, eggs, milk, salt, and red pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Cut off top of the peppers. Using a spoon, carefully scrape out the seeds and inner flesh, leaving the shells intact. Be careful not to pierce through the skin. Fill the peppers with the sausage mixture, dividing equally and mounding slightly. Arrange the stuffed peppers in the baking dish. Pour the tomato sauce over the stuffed peppers. Bake uncovered until the peppers are tender and beginning to brown, about 45 minutes. Transfer the stuffed peppers to a platter and serve.
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