Yield: 2 servings
- 2 large bell peppers, red or green
- Olive oil
- 1/2 small onion, diced (about 1/3 cup)
- 1/3 small fennel bulb, trimmed and chopped (about 1/3 cup)
- 1 clove garlic, minced
- 1/4 pound hot or mild Italian sausage (one large link)
- 1/4 cup white wine
- 1 medium tomato, seeded and diced (or use 1/3 cup drained canned petite diced tomatoes)
- 1/2 cup cooked mushrooms, roughly chopped
- 3/4 cup cooked rice (about 3 tablespoons raw)
- 1/2 cup grated mozzarella cheese, divided
- 1/4 cup grated Parmigiano or other grana cheese, divided
- Kosher salt and black pepper
2. Bring a medium pot of salted water to a boil (about 1 teaspoon per quart of water). Plunge the peppers in the water, making sure to submerge them. Boil for 4 minutes, then remove. Drain upside down on a rack and set aside. The peppers should still be firm, but slightly pliable.
3. Take the reserved pepper tops and cut the flesh away from the stem. Trim off any white pithy bits from the inside, and dice the flesh. You should have 1/3 to 1/2 cup. (If you cut your peppers in half back in the first step, you won't have anything to dice. You can either dice a quarter of an extra pepper, if you have one, or chop a roasted red pepper from a jar, if you have one, or you can just leave out the pepper entirely.)
4. Coat the bottom of a medium sized skillet with olive oil. Place over medium heat. When the oil is hot, add the onion, peppers and fennel. Salt lightly and sauté, stirring often, until vegetables are softened and they're starting to look transparent. Add the garlic and cook for a minute or two longer. Place the vegetables in a large mixing bowl. Set aside.
5. Break up the sausage and add to the skillet. Over medium heat, brown the sausage, breaking up the meat into small pieces. Remove the sausage from the skillet and add to the vegetables in the bowl. Drain any accumulated oil from the pan, and pour in the wine, stirring and scraping up any browned bits. Boil until all but a tablespoon or so of the wine has evaporated and add it to the sausage and vegetables.
6. Add the diced tomatoes, mushrooms and rice to the bowl. Stir to combine. Stir in 1/3 cup of the mozzarella cheese and 2 tablespoons of the parmigiano, reserving the rest of the cheese to top the peppers. Taste and add salt and black pepper if necessary.
7. Using a medium sized scoop or spoon, fill the pepper shells with the stuffing mixture, packing it into the peppers firmly and mounding it up over the top edges of the shells. Top with reserved cheese. The peppers can be made and refrigerated up to overnight.
*If you're making extra peppers to freeze, cool thoroughly, then place on a small sheet pan or plate in the freezer. When firm, place in a small freezer bag. To cook, thaw in the refrigerator for at least a couple of hours, and bake as directed below.
8. When ready to cook, preheat the oven to 375F.
9. Place the filled peppers in a shallow baking dish (close together but not touching). Cover the dish with aluminum foil, trying not to rest the foil on the tops of the peppers. (An easy way to do this is to place the whole dish on a very large piece of foil, bring the foil up over the dish and crimp the edges together to form a tent over the entire dish.)
10. Bake the peppers, covered, for 25 minutes. Remove the foil (or just open the top of the packet and pull it away from the peppers) and bake an additional 15 minutes, until cheese on top has browned.