Pepper Stuffed W/ Sausage, Onions, Tomatoes, Rice & CheeseSo, after my onion goggle fiasco and my hour of rest watching the end of the movie Paul while I recovered from the one glass of sangria I had at brunch at Cafe 21, I finished prepping the peppers, using a recipe from Cook’s Country that you can find written out by another blogger here (thanks, Brenda!).
Colin and I sat and read for 4.5 hours while they slowly condensed into themselves, allowing the sausage juices to seep deeper into the starchy rice, tomatoes and onions, while swimming in a rich pool of tomato stew.
We pulled the peppers from the pot, and with our first bites, we grinned with sinful enthusiasm at the mouthwatering sausage flavor that seemed to have snuck into every bite.
I used the leftover bell pepper tomato sauce on a pizza later that week. It offered the typical cheese pizza a little more life.
The Shells
The Plated pepper
Red Pepper Tomato Sauce Pizza
