O segredo para uma receita melhor de pimentões recheados à italiana

Ingredientes

• 6 Bell Peppers (large, tops cut off)
• 12 Ounces Italian Sausage
• 1 Tablespoon Olive Oil
• 1 Small Onion (minced)
• 2 Cloves Garlic (minced)
• 3/4 teaspoon Salt
• 1 Tablespoon Italian Seasoning
• 1 1/2 Cups Chicken Broth (reduced-sodium)
• 4 Plum Tomatoes (chopped, *see note)
• 1/2 Cup Brown Rice
• 1/2 Cup Fresh Basil (chopped)
• 1 1/2 Cups Mozzarella Cheese (finely shredded)

Modo de preparo

1. 1

   Preheat the oven to 375.

2. 2

   Cut the peppers in half and remove any seeds. Place in a baking dish close together. see note

3. 3

   --- Filling ---

4. 4

   Cook sausage in a large nonstick skillet over medium-high heat until cooked through. Drain and remove to a plate. Return the pan to the stove.

5. 5

   Heat oil in a large skillet over high heat, add onion and garlic, cook for 2 minutes.

6. 6

   Add spices, stir thoroughly.

7. 7

   Stir in broth, tomatoes, and rice. Bring to a simmer, cover & reduce heat. Simmer until rice is softened, but still moist (10 min.)

8. 8

   Remove from heat and let stand, covered, until the rice absorbs the remaining liquid (10 min.)

9. 9

   Stir in cooked sausage, onions and half of the basil and half of the cheese.

10. 10

    Divide filling amongst peppers. Place the peppers in a baking dish and bake for 30 minutes.

11. 11

    Switch your oven over to broil, top the peppers with remaining cheese and place under the broiler to melt (2-3 min.) Garnish with remaining basil.