Red peppers stuffed w/rice, spinach, & sausage

1 servings

Ingredients

Quantity Ingredient
2 larges Pepper, red bell; or 4 med.
1 x Garlic clove; bruised w/side of knife
4 tablespoons Oil, olive
Thyme, sprig of fresh
1 pounds Sausage, Italian-style; or well-seasoned breakfast
½ cup Onion; chopped
1 cup Pepper, red/yellow; chopped
1 tablespoon Thyme leaves, fresh strippe from stems
1 x Garlic clove; crushed
3 cups Spinach leaves, fresh trimmed, shredded
2 cups Rice, logn-grain white or imported basmati or Am. Basmati-type white*
2 tablespoons Pignoli (pine nuts); toasted
2 tablespoons Parsley; finely chopped
;salt
;pepper, fresh ground
½ cup Parmigiano-Reggiano or shredded Mozzarella, Monterey Jack, or other flavorable cheese

Directions

* Or use half brown and half white rice, if preferred "Roasting the peppers before stuffing them adds a lot of flavor to the pepper. What is lost in height (the peppers won't stand as rigidly) will be gained in flavor. These are great on a buffet or for a picnic supper."

Heat oven to 400 degrees. Cut the peppers in half lengthwise, cutting through the stem end. Leaving the stems intact, if possible, cut out the seeds and ribs with a small sharp knife. Rub the baking dish with the garlic. Add the peppers, cut side up. Drizzle with 2 tablespoons of the oil and turn the peppers to coat evenly. Add the sprig of thyme to the baking dish. Bake for 25 to 30 minutes, turning once, or until the peppers begin to char. Remove from the oven and let cool while preparing the stuffing. Lower the oven to 350 degrees.

Saute the sausage in a large skillet over medium heat until well browned, stirring to break it into small pieces. Drain the sausage in a sieve, discard the fat, and set the sausage aside. Wipe out the skillet with a damp paper towel.

Heat the remaining 2 tablespoons of oil in the cleaned skillet. Add the onion and saute, stirring until tender, about 5 minutes. Add the chopped bell pepper and saute stirring, until the pepper and onion begin to brown. Add the thyme and garlic and stir for 1 minute. Stir in the spinach until well blended. Cover and cook over low heat for 5 minutes, or until the spinach is wilted.

Stir in the reserved sausage, rice, parsley, and pignoli. Taste and add salt (remember that the sausage may be salty) and pepper. Stir until blended. Carefully spoon into the roasted red pepper halves, packing the rice mixture and lifting the sides of the peppers as they are stuffed. Sprinkle the tops with the grated or shredded cheese.

Bake in the oven until browned, about 25 minutes. Serve warm or at room temperature.

<"Rice, The Amazing Grain", by Marie Simmons> Submitted By MARGARET YOUNG On 12-23-95

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