Every Saturday morning during my first year in Bordeaux, Anya and I would walk up the street to the market at St. Michel. I'm a sucker for ridiculously cheap produce, and this market never disappointed.
In addition to the best pain aux raisins in all of France, I'd also leave each week a bag of bell peppers. Does a person who mostly cooks alone need a bag of peppers? No. But they were so perfect and bright, I really had no choice. I made pepper heavy stir fry often, but grew tired of it. I was determined to not waste any of the beautiful peppers. So one night I decided to try stuffed peppers. I googled, and used the first recipe I found that had ingredients I knew I could get in France. I've never needed to google another one. It has been my go to stuffed pepper recipe for the last 6 years.
In addition to the best pain aux raisins in all of France, I'd also leave each week a bag of bell peppers. Does a person who mostly cooks alone need a bag of peppers? No. But they were so perfect and bright, I really had no choice. I made pepper heavy stir fry often, but grew tired of it. I was determined to not waste any of the beautiful peppers. So one night I decided to try stuffed peppers. I googled, and used the first recipe I found that had ingredients I knew I could get in France. I've never needed to google another one. It has been my go to stuffed pepper recipe for the last 6 years.
So this morning I woke up and decided it was cold, we're supposed to get more snow, and yuck. I need to cook a delicious dinner. I hadn't made stuffed peppers in a while, and I knew that was what dinner would be tonight. Despite making this being my stuffed pepper recipe for the last 6 years, stuffed peppers are not something I make overly often, so I don't have it memorized. I opened up my computer to glance at the recipe to see what ingredients I needed to buy. I went to the blog with the recipe and saw this
Not Found
Apologies, but the page you requested could not be found. Perhaps searching will help.
No. NO! NOOOOO! Somehow in 6 years I never printed the recipe or copied it into my recipe notebook. I'm sure there are many similar recipes around, but I wanted this one. It's perfect. So I googled it again, and this time clicked on the "cached" link. I don't actually understand what that is, but I know it lets me see websites that have been taken down. Since I'm completely ignorant about it, I don't know how long it will be up there. I decided it would be a good idea to copy and paste it on here while I can still get it. And I'll definitely be copying it into my recipe notebook asap.
Sausage & Rice Stuffed Peppers
6 large peppers
1 pound Italian sausage (sweet or hot style)
1 large onion, chopped fine
1 clove garlic, minced
1 1/2 pounds mushrooms, chopped
1/4 cup parsley, chopped
3 cups cooked rice
1/2 to 3/4 cup of tomato sauce
3/4 cup of parmesan or Romano cheese
1 pound Italian sausage (sweet or hot style)
1 large onion, chopped fine
1 clove garlic, minced
1 1/2 pounds mushrooms, chopped
1/4 cup parsley, chopped
3 cups cooked rice
1/2 to 3/4 cup of tomato sauce
3/4 cup of parmesan or Romano cheese
Wash the peppers, and then slice the tops off. Remove the seeds, and cut away the white veins inside the peppers.
If you are using cased sausages, remove the casings. Chop the sausage and brown in a skillet. Break up the bits of sausage as best as possible with a spatula, so you have small pieces.
Once the sausage is cooked, remove it from the skillet. Add the garlic, onions and mushrooms into the skillet and saute 3-4 minutes. Add in the 3 cups of cooked rice, and saute with the onion/garlic for a couple of minutes. Add the sausage back into the skillet and mix. Add 1/2 cup of tomato sauce and 1/2 cup of the cheese. Mix in the parsley.
Spoon the sausage mixture into the peppers, filling them completely. Put the peppers into a baking dish that has been lightly greased. Spoon the remaining tomato sauce over the peppers. Sprinkle with remaining cheese.
Bake in a 425F oven, for about 45 minutes.
