So the other night I made Italian Stuffed Peppers... but I had to create it for 3 different specialties.... One plate for me the gluten and lactose intolerant person, one of my mom who doesn't like peppers so she gets just the stuffing and then the real deal for my dad. The whole meal took about 30 mins to make and in the end was very rewarding, especially since it was something for everyone to enjoy.
1 lb Italian sausage (I liked mine chunky so I used sausage links and mashed them up, bulk works too though)
4 bell peppers
1 can (15 oz) diced tomatoes (I use the one flavored with spices)
1 can (16 oz) tomato sauce
1 medium onion, chopped
1 garlic clove
2 cups rice
1/2 c ricotta cheese
1 cup shredded mozzarella cheese
Boil rice as directed. Remove stem and seeds from peppers and scold peppers in boiling water for about 5 minutes, drain and set aside. Cook sausage until about half way done. Add onions, garlic and diced tomatoes. Cook at medium heat. Mix 1 cup of rice, all of ricotta cheese and tomato sauce, set aside. Mix half of sausage mix into tomato and ricotta mix and stuff into peppers. Top with shredded cheese. For the lactose free set up, just stuff peppers with sausage mix and top with rice. For the pepper free stuffing, serve on top of toasted bread or by itself! Enjoy! (If you don't have a milk allergy to work about, mix all of rice into ricotta mix.)
