Calabrian pepper and sausage stuffed bell peppers take center stage when it comes to a meal that combines strong flavors, brilliant colors, and a satisfyingly meaty texture. This delicious dish is a symphony of flavors, combining the savory richness of sausage with the rich and spicy notes of Calabrian peppers, all contained within the gentle embrace of bell peppers. You are given a taste explosion with each bite that dances on your palette.
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes from the inside. Lightly brush the outside of the peppers with Grand Aroma Truffle Flavored Extra Virgin Olive Oil and place them in a baking dish.
In a skillet, heat a bit of Grand Aroma Truffle Flavored Extra Virgin Olive Oil over medium heat. Add the chopped onion and cook until translucent.
Add the minced garlic and Isola Spicy Calabrian Peppers to the skillet. Cook for another minute until fragrant.
Add the Sokolow Classic Hot Dogs to the skillet and cook until browned, breaking it up into crumbles as it cooks.
Stir in the Dary Natury Oregano and Kamis Basil. Season with salt and black pepper to taste.
Remove the skillet from heat and stir in the cooked rice.
Spoon the Sokolow Classic Hot Dogs and rice mixture into the prepared bell peppers, pressing down gently to pack the filling.
Pour the Delizie Di Calabria Tomato & Onion Pasta Sauce over the top of each stuffed pepper.
Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.
Remove the foil from the baking dish and sprinkle shredded mozzarella cheese over the tops of the stuffed peppers.
Return the baking dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Carefully remove the stuffed peppers from the oven. Allow them to cool slightly before serving.
Garnish with additional chopped Isola Spicy Calabrian Peppers for extra heat, if desired. Voila!
Servings 0