Italian Sausage Stuffed Peppers

Instructions

1. Step 1

   Preheat the oven to 190°C. Coat the baking dish with 5 ml olive oil, then arrange the pepper halves cut-side up in the dish.

   Ingredients used: 4.0 piece Bell Pepper, 5.0 ml Olive Oil

   Cookware: baking dish, Chef Knife, cutting board, oven

2. Step 2

   Combine the rice, water, and 2 gr salt in a saucepan. Bring to a boil over high heat, cover, reduce to low heat, and cook until the water is absorbed; remove from the heat and rest covered for 5 minutes.

   Timer: 20 min (fixed)

   Ingredients used: 100.0 gr long-grain white rice, 2.0 gr Salt, 240.0 ml Water

   Cookware: saucepan

3. Step 3

   Heat the remaining 10 ml olive oil in a large skillet over medium heat. Add the onion and cook until softened.

   Timer: 5 min (fixed)

   Ingredients used: 10.0 ml Olive Oil, 150.0 gr Onion

   Cookware: skillet, wooden spoon

4. Step 4

   Add the Italian sausage and cook over medium heat, breaking it into small pieces, until browned and the center reaches at least 71°C.

   Timer: 8 min (fixed)

   Ingredients used: 450.0 gr Italian Sausage

   Cookware: skillet, wooden spoon

5. Step 5

   Stir in the garlic and Italian seasoning and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 3.0 gr Italian Seasoning

   Cookware: skillet, wooden spoon

6. Step 6

   Add the crushed tomato, remaining 4 gr salt, and black pepper. Simmer over medium heat until slightly thickened.

   Timer: 5 min (fixed)

   Ingredients used: 400.0 gr Canned Crushed Tomato, 2.0 gr Ground Black Pepper, 4.0 gr Salt

   Cookware: skillet, wooden spoon

7. Step 7

   Fold the cooked rice and 60 gr mozzarella into the sausage mixture. Spoon the filling evenly into the pepper halves.

   Ingredients used: 60.0 gr Mozzarella

   Cookware: baking dish, skillet, wooden spoon

8. Step 8

   Cover the baking dish with foil and bake at 190°C until the peppers begin to soften.

   Timer: 25 min (fixed)

   Cookware: aluminum foil, baking dish, oven

9. Step 9

   Remove the foil, scatter the remaining 60 gr mozzarella over the peppers, and bake uncovered until the cheese is melted and lightly browned.

   Timer: 10 min (fixed)

   Ingredients used: 60.0 gr Mozzarella

   Cookware: baking dish, oven

10. Step 10

    Rest the stuffed peppers briefly, then finish with the parsley and serve.

    Timer: 5 min (fixed)

    Ingredients used: 15.0 gr Parsley

    Cookware: baking dish