Italian Sausage and
Rice- Stuffed Peppers
COOK TIME 25 min
1 pound Italian sausage meat
1 tablespoon olive oil
1 yellow onion, finely chopped
½ cup finely chopped celery
½ cup finely chopped carrots
2 cloves garlic cloves, finely chopped
One 5-ounce package yellow saffron rice,
½ cup freshly grated parmesan, plus more
1 cup gluten-free breadcrumbs
6 large bell peppers, tops removed
Preheat the oven to 350º. In a 12-inch skillet set over medium-high heat, cook the sausage, breaking up the meat, until cooked
through, about 5 minutes. Transfer to a plate, draining excess fat.
Add the olive oil and onion and cook until translucent, about 3
minutes. Add the celery and carrots and cook for 3 minutes more.
Add the garlic and cook for 1 minute. Return the sausage to the
skillet. Stir in the rice, tomato sauce and goat cheese. Reduce the
heat to low and cook for 10 minutes; season with salt and pepper.
In a small bowl, stir together the parmesan and breadcrumbs.
Place the bell peppers in an 8-inch baking dish. Spoon the
sausage mixture into the bell peppers and top with the breadcrumb
mixture. Add 1 inch of water to cover the bottom of the dish. Bake
until golden, 25 to 30 minutes. Sprinkle with parmesan before