This is a strange experience. I’m actually eating this meal (leftover) as I blog about it. I have already gotten rice on the keyboard. This is one of those recipes I wrote down as a child in my magic recipe book and which I haven’t made in twenty years. But it was also another one of those if-I-have-to-eat-plain-sausage-AGAIN-I-will-throw-something nights so, it had to be done. And of course I changed it around a bit.
First you take 4 red peppers, wash them, and cut the tops off.
Pull out all the guts. If you wish, you can parboil them for a few minutes at this stage but I like my veggies crisp so I left them raw. Spray a small oven-proof dish and pile them all in, open side up.
Preheat your oven to 350°F and cook up 1 cup of rice, or enough that you come up with 2 cups cooked rice when you’re done.
I made the mistake here of chopping up 1 large onion. What you should really do is chop up 1 medium or small onion. Plop those in a saucepan with some olive oil.
Squeeze the meat out of 1lb sausage (I used about a third less, and with the extra onion, mine ended up a little meh) and add them, together with a few teaspoons minced garlic, to the onions. Sauté those until the onions are tender and the sausage is broken up into little bits and fully cooked.
Stir in the cooked rice.
Melt 3 tablespoons butter and add it to 1/2 cup bread crumbs.
Stir that around.
Stuff each pepper with as much of the rice-sausage mixture as will fit.
Squish it down a little at the top to make a shallow depression.
If you have extra rice, put it in a casserole dish.
Open up a can of diced tomatoes. Spoon on a few pieces of tomato, enough to cover the top of the pepper, and be generous with the juice.
Use more on your extra rice. See how the tomato juice kind of percolates down?
Top each pepper (and your casserole) with bread crumbs.
Bake for 30-40 minutes, or until everything is all bubbly and the bread crumbs are brown. Serve hot!