Red Peppers Stuffed With Kale And Sausage Recipes

Steps:

• Preheat the oven to 400 degrees. Have a baking dish at hand that's large and deep enough to hold 12 bell pepper halves.
• Strip the kale leaves from the stems, and save the stems for another use. Cut the kale into thin slices.
• In a large saucepan over medium heat, heat the oil until it starts to shimmer. Add the onion and garlic and cook, stirring occasionally, until the vegetables have started to soften, about 2 or 3 minutes. Add the sausage and kale and cook, stirring to break apart the meat, until the meat browns and is cooked through and the kale has thoroughly wilted, about 3 or 4 minutes. Use a spoon to break up any clumps of sausage.
• Add the rice and about ½ cup of the crushed tomatoes. Season with salt and pepper to taste. Add the water, bring to a boil, then reduce the heat until the liquid is barely bubbling around the edges. Cover and cook until the rice has absorbed the liquid and has plumped, about 18 to 20 minutes.
• Meanwhile, cut the peppers in half, starting close to the stem. Remove and discard the seeds and ribs, but leave the stems as intact as possible (for presentation).
• When the filling is ready, remove it from the heat and divide it equally among the cavities of the peppers, packing them loosely. Pour the remaining crushed tomatoes and their juices into the baking dish. Arrange the peppers, filled sides up, on top of the tomatoes. Cover with aluminum foil and bake until the peppers have softened, 45 minutes to 1 hour.
• Uncover; drizzle with the oil and sprinkle with the mint, if desired. Serve hot, with some of the tomatoes and juices from the pan.

Steps:

• In a saute pan over medium-high heat add the oil. Once heated add the celery, bell peppers and onion and saute for about 8 minutes. Add sausage and garlic and brown. Add cream cheese and stir until melted. Take off heat and stir in parsley, hot sauce and bread crumbs. Let cool.
• Preheat oven to 400 degrees F.
• Stuff peppers with vegetable and cheese mixture and bake for 15 minutes or grill until char develops.

Steps:

• Cut tops off peppers; remove seeds. In a large kettle, blanch peppers in boiling water for 3 minutes. Drain and rinse in cold water; set aside. In a skillet over medium heat, cook sausage, onion and garlic until onion is tender and sausage is no longer pink; drain. Stir in tomato sauce, barley, thyme, salt and pepper; heat through. Spoon into peppers; place in an ungreased 8-in. square baking dish. Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot.

Steps:

• Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
• Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
• Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
• Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.