MARGHERITA’S SAUSAGE STUFFED PEPPERS

Published on February 4, 2015 | By Isernio Sausage |

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This is a great dish to make ahead and it tastes good reheated the next day.

Serves 2 as a main course, 4 as an antipasti course

1 pound Isernio Mild or Hot Sausage, 5 links or 1 lb. roll
3 sweet Red Peppers or Red, Yellow & Orange mix, halved lengthwise with stem & seeds removed
3 Tbsp. extra virgin Olive Oil
1 medium sweet yellow Onion, diced
13 oz chopped Tomatoes or 1/2 container of Pomi chopped Tomatoes
1/2 tsp. Red Chili Flakes
1/2 Carrot, finely diced
1 Celery stalk, finely diced
2 Tbsp. fresh Parsley, chopped
Parmesano or Pecorino Romano Cheese to garnish
Salt & Pepper to taste

Preheat oven to 350°. Spray an 9" x 12" baking dish with olive oil spray. Place halved peppers in a baking dish and set aside.
In a large 11" or 12" skillet, add olive oil and saute the onion, carrot & celery over medium heat until the onions are soft, about 10 minutes. Add garlic, red chili flakes and 1/2 tsp. salt, cook about 2 minutes. Remove casings from link sausage or cut open the sausage roll, and place sausage in skillet, break up and crumble sausage with a flat wooden spoon. Cook sausage until it just loses it’s pinkness.
Add chopped tomatoes, using a wooden spoon to incorporate the sausage and tomatoes. Simmer on low heat, uncovered for 15 minutes, until most of the liquid from the tomatoes disappears. Taste for Salt & Pepper, if needed. Remove from heat and allow to cool slightly. Spoon mixture generously into pepper halves. Cover with lid or foil and bake in oven for 40 minutes. Remove lid or foil and bake for another 15 - 20 minutes, to remove excess liquid in bottom of baking dish. Let stand, uncovered at least 15 minutes to cool. To serve, drizzle extra virgin olive oil on each pepper, fresh parsely, then freshly grated Parmesano or Pecorino Romano Cheese to taste.