Here's What You'll Need
1
olive oil, onion, garlic, fennel sausage, white rice, parmesan, golden raisins, sherry vinegar, sweet paprika, salt, pepper, bell peppers, marinara, parsley
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2
Preheat oven to 375F. Heat olive oil in a skillet. Add onion then cook, stirring often, until translucent, about 3-4 minutes. Add garlic, cook 1 minute more. Transfer to a large mixing bowl.
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3
Add sausage, breaking apart into smaller pieces. Add rice, Parmesan, raisins, vinegar, paprika, salt, and pepper. Mix with thoroughly to combine.
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4
Use a knife to cut off the top of each bell pepper, discarding the stem. Use a paring knife to gently cutout and discard the ribs inside.
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5
Spoon filling into peppers all the way to the top. Add Parmesan on top. Transfer to a baking dish. Add marinara to the pan to protect peppers from burning.
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6
Cook stuffed peppers for 45-60 minutes, or until an internal temperature of 160F is reached. Garnish with chopped parsley and serve immediately.
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