Stuffed Peppers

Giving a break to my Grand-Mother’s recipe box and posting one of mine today. I like stuffed bell peppers but I’m not a fan of the tomato sauce used in most recipes. So I started swapping things around. No sauce so no rice, which I replaced by couscous. And I replaced the ground beef with sausage meat.

Ingredients :
6 bell peppers
4 carrots, shredded
1 onion, minced
2 large Italian style sausages
Cheese (enough to cover the peppers)
1/2 cup Couscous
1/2 cup boiling water
1 table spoon olive oil

ingredients

0. Pre-heat the oven to 350F

1. Cut the top part of the pepper and remove the seeds and white membranes. Carefully run your knife along the flesh inside the pepper to cut the membrane then rip the entire thing out. Put the empty peppers in a casserole dish
empty.

2. In a large skillet heat the olive oil. Add the onions and let sweat for a minute or two. During that time, run your knife along the sausages, to cut the membrane, as we will only be using the meat. I used sweet/fruity sausages this time but this would bee good with spicy sausages as well. Please also note that the sausages I get from the Farmer’s Market are very large (one is as long as my forearm), use more if the sausages you have are smaller (or normal sized)
open-casing

3. Add the meat from the sausages to the skillet and break apart and stir around until mostly cooked.
saussage

4. Add the shredded carrots and cook until they have reduced by at least a third. I ended up using 6 carrots and not 4, adjust the quantity depending on your taste.
carottes

5. While the carrots cook, put the couscous in a separate bowl with the boiling water. Cover and allow the couscous to absorb the water. Once the carrots are cooked add the couscous to the stuffing.
add-couscous

6. Spoon the stuffing into the peppers, pressing firmly with the back of the spoon to compact it in the peppers.
stuffed

7. Add the cheese on top of the stuffing. You can shred it, or cut it in thin slice and build a lattice. Make sure you use a cheese that is assertive. I use Gruyere type cheeses (this time Le Maréchal cheese). Strong cheeses require less quantity and just plain taste better for this use.
add-cheese

8. Add the covers on top of the cheese.
add-covers

9. Put in the oven for 30 to 35 minutes.
cooked

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