Easy Stuffed Bell Peppers

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Prep Time: 12 minutes
Cook Time: 48 Minutes
Total Time: 1 Hour
Serves: 4

Ingredients:

  • 2 tablespoons Olive Oil – divided
  • 1 Yellow Onion – diced finely
  • 1 Clove Garlic – minced
  • 1 teaspoon Oregano – dried
  • 8 oz Spicy Italian Sausage
  • 1/2 cup Cabernet Franc – divided
  • 1 (14 oz) can Crushed Tomatoes
  • 4 Large Bell Peppers – any color- (halved, through the stem. Remove the seeds and ribs with a sharp knife, then season all over with olive oil, salt, and pepper)
  • 1 (8 oz) package of Long Grain Rice- cooked
  • 1 cup Wild Rice- cooked
  • 1 cup Mozzarella Cheese- shredded- divided
  • 2 tablespoons Parsley – divided
  • Salt and Pepper – to taste

Directions:

  1. Allow the peppers to cool slightly before serving. Garnish with any remaining parsley right before serving. Serve hot.
  2. Preheat the oven to 400°F and drizzle 1 tablespoon of olive oil in a 9-by-13-inch baking dish. Set the baking dish aside.
  3. Heat a large 12-inch skillet over medium heat. Add 1/2 tablespoon of olive oil to the pan. When heated through, add the onions to the pan and cook, stirring frequently until tender, about 6 minutes. Stir in the garlic and oregano. Cook until the garlic is fragrant -about 1 minute.
  4. Add the sausage to the pan with the onion mixture and cook, using a wooden spoon to break the meat into small pieces. Cook for 3 -5 minutes until no longer pink.
  5. Add 1/4 cup Cabernet Franc to the pan, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
  6. Add the crushed tomatoes, salt, and pepper to taste then bring to a boil just to heat through. Set aside to cool slightly.
  7. Meanwhile, add the remaining 1/4 cup of Cabernet Franc to the bottom of the baking dish. Then prepare, season, and arrange the peppers cut side up in the baking dish. Set aside.
  8. In a large mixing bowl combine the white rice and wild rice with half of the mozzarella cheese, 1 tablespoon parsley, and the sausage mixture. Stir to combine then taste and adjust the salt and pepper if needed.
  9. Divide the mixture between the prepared pepper halves, cover tightly with foil and bake for 30 minutes.
  10. Remove the foil and divide the cheese amongst the tops of the peppers and bake for an additional 5-10 minutes so the cheese can melt and begin to brown.

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