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Italian Sausage Stuffed Peppers https://www.metro.ca/userfiles/image/recipes/poivron-farcis-saucisses-italienne-10649.jpg PT30M PT45M PT1H15M
Stuffed peppers :Position the rack in the middle of the oven and preheat the oven to 375°F.Cook the rice following the instructions on the package and let cool.In a large pot, brown the onions in the olive oil for a few minutes.Add the garlic and cook for another minute.Remove the sausage casings and sauté the meat while breaking it apart with a wooden spoon.Add the fennel seeds, mushrooms, and cook for another 5 minutes.Deglaze with the white wine and bring to a boil for 2 minutes.Add the dried apricots, tomato paste, salt and pepper. Stir well.Add the rice and stir well.Stuff the peppers with the mixture and pack it down so it is full.Pour the tomato coulis in an oven baking dish and place the stuffed peppers. Sprinkle the pine nuts over the peppers and pour a drizzle of olive oil. Cook for 30 minutes.Parsley and basil coulis :Mix all the ingredients with a hand-held blender. Pour on the peppers once out of the oven.Source: K pour Katrine
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Stuffed peppers : 3 cups (750 ml) cooked basmati rice 2 Tbsp. (30 mL) olive oil 1 onion, chopped 2 cloves of garlic, chopped 6 gluten-free italian sausages 1 1/2 tsp. (7 1/2 mL) mushrooms, thinly chopped 1/2 cup (125 ml) white wine 1/2 cup (125 ml) dried apricots, diced 2 Tbsp. (30 mL) tomato paste salt & pepper 4 large peppers, halved and seeds removed 2 cups (500 mL) tomato coulis 2 Tbsp. (30 mL) pine nuts Drizzle of olive oil Parsley and basil coulis 1/2 cup (125 mL) fresh parsley, roughly chopped 1/2 cup (125 ml) fresh basil, roughly chopped 1/3 cup (80 ml) olive oil 1 tsp. (5 mL) fleur de sel 1 Tbsp. (15 mL) lemon juice
Italian Sausage Stuffed Peppers

Italian Sausage Stuffed Peppers

Rate this recipe
1 Vote
4-6
servings
0:30
Preparation
0:45
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Stuffed peppers :
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  • 3 cups
    (750 ml)
    cooked basmati rice
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    Y&Y OR MILI JASMINE RICE

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  • 2 Tbsp.
    (30 mL)
    olive oil
  • 1
    onion, chopped
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  • 2
    cloves of garlic, chopped
  • 6
    gluten-free italian sausages
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    375 - 500 g SELECTED VARIETIES OR SCHNEIDERS REGULAR BACON 375 g


    MARC ANGELO SAUSAGES

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    FROZEN 900 g SELECTED VARIETIES


    OLYMEL WIENERS

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    450 g


    GREENFIELD SMOKED SAUSAGES OR WIENERS

    GREENFIELD SMOKED SAUSAGES OR WIENERS

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    300 - 375 g SELECTED VARIETIES


    GREENFIELD BACON

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    375 g


  • 1 1/2 tsp.
    (7 1/2 mL)
    mushrooms, thinly chopped
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    227 g, PRODUCT OF ONTARIO


  • 1/2 cup
    (125 ml)
    white wine
  • 1/2 cup
    (125 ml)
    dried apricots, diced
  • 2 Tbsp.
    (30 mL)
    tomato paste

  • salt & pepper
  • 4
    large peppers, halved and seeds removed
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    MINI SWEET PEPPERS

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    RED, ORANGE OR YELLOW SWEET PEPPERS

    $3.49 /lb

    PRODUCT OF MEXICO OR HONDURAS $7.69/kg


  • 2 cups
    (500 mL)
    tomato coulis
  • 2 Tbsp.
    (30 mL)
    pine nuts
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    SELECTED SIZES SELECTED VARIETIES



  • Drizzle of olive oil

  • Parsley and basil coulis
  • 1/2 cup
    (125 mL)
    fresh parsley, roughly chopped
  • 1/2 cup
    (125 ml)
    fresh basil, roughly chopped
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    CLUB HOUSE SPICE BAG

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    Buy 3 or more $2.49 ea.

    SELECTED SIZES SELECTED VARIETIES Buy 2/ 2.99 ea. Buy 1/ 3.29 ea.


  • 1/3 cup
    (80 ml)
    olive oil
  • 1 tsp.
    (5 mL)
    fleur de sel
  • 1 Tbsp.
    (15 mL)
    lemon juice
Imprimer ma sélection

Preparation

Stuffed peppers :

Position the rack in the middle of the oven and preheat the oven to 375°F.

Cook the rice following the instructions on the package and let cool.

In a large pot, brown the onions in the olive oil for a few minutes.

Add the garlic and cook for another minute.

Remove the sausage casings and sauté the meat while breaking it apart with a wooden spoon.

Add the fennel seeds, mushrooms, and cook for another 5 minutes.

Deglaze with the white wine and bring to a boil for 2 minutes.

Add the dried apricots, tomato paste, salt and pepper. Stir well.

Add the rice and stir well.

Stuff the peppers with the mixture and pack it down so it is full.

Pour the tomato coulis in an oven baking dish and place the stuffed peppers. Sprinkle the pine nuts over the peppers and pour a drizzle of olive oil. Cook for 30 minutes.

Parsley and basil coulis :

Mix all the ingredients with a hand-held blender. Pour on the peppers once out of the oven.

Source: K pour Katrine

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