Fleur de Lis

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Monday, November 2, 2015

The Bells: Stuffed Red Peppers over Bloody Mary Linguini

The main course of our Evening with Edgar was based on The Bells and The Mask of the Red Death. Beautiful and LARGE red bell peppers were sliced lengthwise through the stem and then were stuffed with spicy Italian sausage and served over linguine noodles covered in spicy tomato sauce. Very coarsely grated Parmesan cheese was the perfect addition to the top of the stuffed peppers.

I made this one up as I went along and used jarred spicy red pepper marinara sauce. This one is a definite keeper.

4 large red bell peppers, sliced lengthwise through stem (remove seeds and membranes)
1 pound hot or mild Italian sausage
1 medium yellow onion, chopped
1 1/2 t. dried Italian seasoning
2 cloves garlic, pressed or micro planed
1 cup Minute Rice
8 oz. tomato sauce (divided)
8 oz. water (divided)
Parmesan cheese for topping
Finely chopped parsley for topping

2 jars of spicy red pepper marinara sauce
16 oz. linguine noodles, cooked according to package directions

In a large skillet, add Italian sausage over medium high heat. Cook, breaking up with a wooden spoon, stirring occasionally, until sausage is about halfway cooked through.

Add chopped onions and continuing cooking until sausage is cooked and onions has softened. Lower heat to low, add Italian seasoning and garlic and cook another minute or two.

Add Minute rice, 4 oz. of tomato sauce and 4 oz. of water. Stir to combine well. Remove from heat.

Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray.

Carefully take prepared peppers and gently add sausage rice mixture to each pepper. Lightly pack until all the peppers are filled.

Add the remaining tomato paste and water to the baking dish and stir to combine. Place peppers into baking dish. At this point, you could cover them with plastic wrap or foil and refrigerate over night.

If you're ready to go ahead and bake, place them in preheated oven and let cook 30 - 45 minutes until peppers are tender. Gently insert  knife into the pepper to test for doneness.

Top with grated Parmesan cheese and chopped parsley.

While peppers are baking, heat sauce in a medium sauce pot over low heat, stirring occasionally. If you like, you can add a tablespoon or so of Vodka to the sauce.

Drain noodles when they have cooked and either mix with the sauce and top with peppers OR plate noodles, top with sauce and a pepper or to for each serving.

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