Pollo-O Cooking with Cheese Recipe Book/1977

Stuffed Green Peppers Provencale
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 large green peppers 1 onion, chopped 1/2 pound Italian sausage meat
1 tablespoon butter 1 cup rice, uncooked 2 tablespoons tomato paste, dissolved in 3 cups warm broth or bouillon
3 tablespoons grated Parmesan or Romano cheese 6 ounces Mozzarella, diced



1 Preheat oven to 350. Cut a slice from stem end of peppers, remove seeds and parboil 5 minutes. Crumble sausage into a large skillet and brown with onion in butter until onion is soft and transparent. Add rice and stir until rice is lightly browned. Add dissolved tomato paste and salt to taste. Cover and simmer until rice is barely tender and has absorbed liquid. Add grated cheese and blend. Stuff peppers with rice mixture, piling stuffing high. Top generously with mozzarella, and dot with butter. Arrange peppers in well-greased baking dish and bake uncovered about 30 minutes, or until mozzarella melts and is golden brown.

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