Air Fried Broccoli Rabe
November 1, 202015: Episode 15: Holidaze, Live!
November 2, 2020
A dish that needs no introduction, though I’ll give a brief one anyways because that’s my job. This is a leftover magnet; any sausage or veggies plays awesome here. Don’t sleep on the giardiniera, as the heat and slight brininess is very nice as a finish. Let’s make some Italian sausage stuffed peppers!
Italian Sausage Stuffed Peppers
Stuffed peppers best peppers
Servings 4 Servings
Ingredients
- 4 Bell peppers
- 3 Cups Cooked Rice (use frozen brown rice for a weeknight shortcut)
- 1 Pound cooked Italian sausage
- 1 Cup Cherry Tomatoes
- 4 Cups Fresh Spinach
- 2 Cloves Garlic
- 8 Ounces Mushrooms
- 1/4 Cup Fresh Parsley
- 1 cup Parmesan cheese
- 1 cup Giardiniera (optional)
Instructions
- As rice cooks, preheat oven to 400 degrees / grill to medium high heat. Cut tops off of peppers and remove seeds and ribs. Generously salt and roast in oven or top rack of the grill (cut side down) for 15-20 minutes or until soft. (This is your opportunity to cook sausage if needed).
- As peppers roast and rice cooks, heat large saute pan over medium high heat. Saute mushrooms for 3-4 minutes, or until just brown. Add in crushed garlic and cook for another 1-2 minutes.
- As you wait for everything to finish, chop parsley and halve tomatoes. Once rice/peppers are cooked, in large bowl combine rice, spinach, mushrooms, sausage, cheese, and tomatoes. Stir to combine, then add mixture into cooked peppers, topping with a bit more cheese and Giardiniera.
