Tricolor Stuffed Peppers with Sausage

1. 1

   Preheat the oven to 375F.

2. 2

   Cut the tops off the peppers about 1/2 inch down from the stem and set aside.

3. 3

   Remove the seeds from inside the peppers.

4. 4

   In a 10- or 12-inch skillet brown the sausage over medium heat and break into small pieces with a wooden spoon.

5. 5

   Remove the sausage with a slotted spoon and reserve to a paper towel-lined plate.

6. 6

   In a large bowl mix the cooked rice, sausage, tomatoes, Parmesan, and basil.

7. 7

   Season with salt and pepper.

8. 8

   Spoon the rice mixture into the peppers, drizzle each with a teaspoon of olive oil, then replace the pepper tops.

9. 9

   Set a small, round stainless steel cake rack or steamer (opened up) in the bottom of a 5 1/2-quart Dutch oven.

10. 10

    Add 1 cup of water.

11. 11

    Place the peppers on the rack inside the Dutch oven.

12. 12

    Cover the pot, transfer to the oven, and roast for 30 minutes.

13. 13

    Remove from the oven and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.