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Poivrons farcis à la saucisse Primavera
Poivrons farcis à la saucisse Primavera

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Published by
Dalisa

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Primavera Sausage Stuffed Peppers

  • Baking — 30

  • Preparation — 20

  • Servings — 4

Ingredients

  • 6

    Dalisa Primavera sausages
  • 4

    large peppers, seeded and halved
  • 250 mL (1 cup)

    cooked basmati rice
  • 375 mL (1 ½ cups)

    finely chopped mushrooms
  • 1

    leek
  • 1

    green zucchini
  • 1

    onion, chopped
  • 2

    cloves garlic, chopped
  • 30 mL (2 tbsp)

    olive oil
  • 500 mL (2 cups)

    homemade or store-bought tomato coulis

  • Grated fresh Parmesan cheese to taste

  • Old cheddar to taste

  • Flat parsley

  • Salt and pepper

Preparation

  1. Preheat oven to 375 °F and place rack in the centre.
  2. Cook rice according to package instructions and let cool.
  3. Remove the casings from the sausages and cook the meat in a little oil, breaking it up with a wooden spoon. Set aside.
  4. In the same large saucepan, add a dash of olive oil and brown the onions and leeks for a few minutes.
  5. Add garlic and continue cooking for 1 minute.
  6. Add mushrooms and zucchini and cook for about 5 minutes.
  7. Season with salt and pepper to taste.
  8. Stir in sausage, Parmesan cheese and rice. Stir to combine.
  9. Cut and stuff the peppers with the mixture, pressing down in order to fill them completely.
  10. In an ovenproof baking dish, pour the tomato coulis and place the stuffed peppers. Spread the sharp cheddar cheese on top of the peppers and bake for 30 minutes.
  11. Garnish with flat parsley.

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