2 bell peppers, preferably 1 yellow, 1 red, 1 green
1 recipe sausage stuffing (see link)
1 ? cups canned chicken broth or homemade chicken stock (see link)
1 ? cups canned tomato sauce or homemade tomato sauce (see link)
2 tablespoons grated Pecorino Romano cheese
2 tablespoons Italian bread crumbs(see link)


1. Preheat oven to 375 degrees F. With a sharp knife, cut the peppers in half lengthwise and clean out the seeds. Stuff the pepper halves with stuffing.
2. Place in a baking dish side-by-side. Pour the stock and tomato sauce into the baking dish. Sprinkle the top of the stuffed peppers with cheese and bread crumbs. Bake until peppers are soft, about 35 to 40 minutes. Serve warm.

Nick Stellino suggests using any left over sauce to top pasta. If this idea appeals to you, increase the amounts of chicken stock and tomato sauce to 2 cups each.

Stuffed Peppers
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