Kissel Farms Cubanelle Peppers stuffed with Hickory Acres Sage Sausage
modified from Saveur.com
This was a big hit with the whole family and the tri-colored Cubanelle Peppers were festive and seasonal! This recipe would work with bell, pablano or chili peppers too.SERVES 8
8 fresh peppers - Cubanelle from Kissel Farm
1⁄4 cup oil - Grape Seed Oil from the Olive Tap
1⁄2 medium onion, peeled and diced - White Onion from H-W Organic
1⁄2 lb. sausage - Sage Sausage from Hickory Acres Meats
Salt and freshly ground black pepper
1 large tomato, peeled, seeded, and chopped
1 pinch ground nutmeg
1 1⁄4 cups cooked brown rice
1⁄4 cup shredded cheese - Hickory Acres Mozzarella
1. Char peppers over under a hot broiler, turning to blacken all over. Remove and, when cool enough to handle, rub off blackened skin, taking care not to tear flesh. Cut a slit down the length of each, stopping about 1⁄2" from the tip. (If using bell peppers, simply cut off the top.) Scrape out ribs and seeds. Set aside.
2. Heat 2 tbsp. of the oil in a skillet over medium heat. Add onions and cook until golden, about 20 minutes. Increase heat to medium-high, add sausage, breaking up with the back of a spoon, and brown for 7–10 minutes. Reduce heat to medium, season with salt and pepper, and stir in tomatoes and nutmeg. Cook for 5 minutes, then remove from heat and stir in rice, 1/8 cup of cheese and 1 tbsp. of the oil.
3. Preheat broiler. Spoon about 1⁄4 cup filling into each pepper and place on a cookie sheet. Sprinkle with remainder of cheese, drizzle with remaining 1 tbsp. oil, and broil until golden.
Posted by Kamm's Corners Farmers' Market
