Ingredients:

  • 1 lb (450g) Italian sausage, casings removed
  • 1 cup (240g) ricotta cheese
  • 1/2 cup (60g) grated Parmesan cheese
  • 1/2 cup (75g) cooked rice or quinoa
  • 1 clove garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 4 large Calabrese peppers (or 6-8 smaller peppers)
  • 1 tablespoon olive oil
  • 1 cup (240ml) marinara sauce
  • Fresh basil, for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Wash and slice the tops off the Calabrese peppers. Remove the seeds and membranes carefully. Lightly brush with olive oil and set aside.
  3. Heat a frying pan over medium heat and add the sausage, breaking it up into pieces. Cook until browned. Add minced garlic and cook for an additional minute.
  4. In a mixing bowl, combine cooked sausage, ricotta, Parmesan, cooked rice/quinoa, parsley, oregano, salt, and pepper. Mix well until thoroughly combined.
  5. Generously fill each pepper with the sausage mixture, packing it in tightly.
  6. Pour marinara sauce into the bottom of a baking dish. Place stuffed peppers upright in the dish. Cover with aluminum foil.
  7. Bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until peppers are tender and tops are golden.
  8. Remove from the oven, garnish with fresh basil, and serve hot.