|Who wants comfort food??|
In our house, growing up, sausage & peppers was a staple-dish, so I wanted to pay tribute to that memory by adding sausage in a more creative way. This dish is my family’s Italian twist on the classic, stuffed peppers.
Slicing the peppers lengthwise allows them to be a great showcase for the sausage and gorgonzola risotto. These stuffed peppers are a carefully conceived juxtaposition of Italian flavors. Normally, the rich and buttery texture of a risotto tamps down the ingredients added to it. Not in this case- the savory heat of the hot Italian sausage willfully stands out, getting the attention it deserves. The gorgonzola cheese is a perfect paring with the sausage, and actually, helps to underscore the rich, boldness of the sausage.
Finish the stuffed peppers with a drizzle of olive oil and a shower of Parmigiano Reggiano grated cheese. The tasty, sausage and gorgonzola risotto filling really sets these stuffed peppers apart, but the added bonus is they are incredibly easy to make!
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cups uncooked Arborio rice
- 6 cups chicken broth
- ½ cup of Pino Grigio
- ¾ cup grated gorgonzola cheese
- 1 cup of shredded mozzarella cheese
- 1 ½ cups of browned Italian sausage
- 4 bell peppers, sliced lengthwise
(Preheat oven to 400 degrees. Prepare peppers first by slicing in half, seeding, rub with a little olive oil and bake for about 20 minutes, or until they start to soften a bit. Remove from oven and set aside for filling with risotto and baking.)
How to Make the Risotto:
- Heat the olive oil in a medium saucepan over medium heat.
- Add chopped onion and cook until soft.
- Add the 2 cups of rice all at once, add the wine, stir and simmer for a few minutes.
- Add the broth, 1/2 cup at a time, stirring the rice until the broth has been absorbed between each addition.
- In large sauté pan on medium heat, brown the sausage and transfer to a paper towel- lined plate.
- Once the risotto is cooked and creamy, remove from heat, add the gorgonzola cheese and stir to incorporate.
- Fill each pepper half with the risotto and top with a couple tablespoons of mozzarella cheese.
- Bake in a 350 degree oven for 25 minutes. Serve immediately.