Tasty ITALIAN Style Stuffed Peppers are a MUST!

A classic, easy to prepare meal is on the way once combining sweet Italian Sausage with fire roasted diced tomato and white rice cooked in chicken stock. The mixture is then gently piled into bell peppers of any type that that have been cut in half. The stuffed peppers are then placed in a preheated oven for 30 mins at 375 degrees. The peppers are then topper with shredded parm and mozzarella cheeses and placed back in the oven to melt for an additional 5-10 minutes. Chopped Basil is then used to garnish this terrific dish before serving. Give Italian Style Stuffed Peppers a try. This dish will not disappoint.

[Music] always make sure to clean the kitchen before you go to cooking and wash them dishes. Get that nast out of there. Bite for you, Chef F. Now you’re going to need just some whole milk, shredded mozzarella cheese, some long grain rice, chicken broth for stock, shredded parmesan. You going to need some salt, brine black pepper, chopped parsley, hunts fire roasted diced tomatoes. You going to need some Italian seasoning, extra virgin olive oil, minced garlic. You’ll need your a yellow bell pepper, a green bell pepper. You’ll need you a pound of sweet Italian sausage or spicy. You want to cut them open and take the meat out them. A yellow onion and another yellow pepper. Mhm. And let us get started. Now, you want to dice up about half of this onion. And you want to cut them peppers in half. Mhm. Just like here. Look at this here. And you can use any color pepper you want to. If you want to use red, green, yellow, orange, you do what you do. We just showing you what we do here. Now, you get you about a tablespoon or two of that extra virgin olive oil down there. You drop down over there with them dice onions. Now you want to go to sautéing these here for about five minutes till they go to getting tender and translucent. And boy oh chef for love with some onions be sautéing baby. Mhm. Smell real good. Have your kitchen smelling fire boy. Look at here. Yeah. You sauté them rind for 5 minutes. And your next step is what you want to do. You want to drop down in there with a tablespoon to two tablespoons of minced garlic or fresh minced garlic or in a jar. It don’t matter. Fresh is always best though. If you’re trying to save time, old minced garlic in a jar ain’t going to hurt nothing. But drop down in there and sauté that for 2 minutes. Yes. Yes. Yes. Now, what you want to do, you want to cut open your sweet Italian sausage and take that meat out the casing. And you want to break it up and go to dropping down in your skillet with your sweet Italian sausage. If you want to use spicy, use spicy. And this recipe will go well with chicken Italian sausage, turkey Italian sausage, whatever you want to do, you just go ahead on and do it. And this is Chef Faux Italian style stuffed bell peppers. Once again, yes, yes, yes. Y’all ain’t get nothing to eat. You got to make your own simple, affordable dishes that anybody can make here on the Chef F channel. Yes, yes, yes. So, after you done got through dropping dying in there with all your meat, your sweet Italian sausage, you want to take your wooden utensil, not a metal one, you know, get you a wooden utensil. And you want to go to m and dine. And you want to you want to go to mice and dine and bust and dine that sweet Italian sausage. If you want it fine, you going have to put a little more elbow grease and put a little more time, you know. But what we want is just nice little chunks, little coarse chunks of that sweet Italian sausage. Mhm. It’s even easier if you can find some that’s already uh preggroundown and it’ll break apart even easier. more like ground beef. And here we are a little bit further into the brining process. Mhm. Boy, chef folk got this thing smelling good, boy. Smelling good in here, boy. And here we are even more further along where we’re pretty much we’re about done right here. Yes, she is. Yes. Look at this here. Look at this here. Got to get you on. Now you want to take your cup of long grain rise and put that over into two cups of chicken broth once it go to boil and reduce the heat and simmer this here for about 15 minutes and cooking your rice and chicken broth. Make that rice taste delicious. M got it tasting good. Boy, that chicken broth have it tasting good. Yes, yes, yes. Put the lid on there. Let that thing roll for 15 minutes. Now go on back to your your sausage crumbles and add your 115 ounce can of fire roasted diced tomatoes. Get in there with your utensil and go to stirring. Every time you add some, stir. Uh, you go to stirring. Every time you drop down in the pot with some seasoning, a wet ingredient, and a dry ingredient, that’s the routine. Once you drop down in that pot, get everything all mixed in and incorporated. Yeah. She is. Yes. Next step here is you want to drop down over the top here with your seasoning, which includes a tablespoon of Italian seasoning and a teaspoon each of black pepper and salt. Then what you do? Grab your utensil and what? Go to stirring, baby. Get everything all mixed and incorporated. Once again, this is chef Italian style stuffed bell peppers. Uh-huh. your hole is. And once you get that stirred around, you know, three or four minutes or whatever, what you want to do now is take your rice, which should be done, and you want to drop down over the top of them sausage crumbles and fire roasted diced tomatoes like this here. See that there? Look at this here. You can also do this with pre-cooked rise, but I think it come out better when you cook the rise on the spot. Then you want to go to fluffing your rise. Don’t stir it. You don’t want to take a chance at the rise becoming gummy. Fold it over. You know, it’s called fluffing. Fold the rice over like you see old chef doing. Yeah. Once you get a good mix on that rise and your bot ready to go to starting your last and final step for you, put this baby on in the oven and go to letting it roll. Look at that. be all fluffed up now. And that rice is waiting to get put in them pepper. Yes. Yes. Yeah. Look at this here. Pack it down in there gently now. Get you a nice amount inside of each half of the pepper. Mhm. Full of that flavorful chicken broth rice and them sweet Italian sausage and them fire roasted peppers and onions. Don’t even need no whole lot of seed. And then after that, none at all unless you want it. Now you want to cover this here up and you want to throw it over in the oven. Mhm. Put that over in the oven just for about 30 minutes. Then you want to take it out. And then you want to get you some parmesan. Shredded parmesan and some shredded mozzarella like old Chef F doing right here. Yes. Yes. Yes. And as you can see, I’m only going to put cheese on half of them. Yeah. I left half of them, you know, uneased cuz the rise good on it own, baby. I eat the r by itself. I ain’t even need pepper. Yes. Yes. Yeah. Drop down over there with that mozzarella cheese and that parmesan cheese. What you going to do is you going to throw this here back in the oven for another 5 to 10 minutes and let that cheese melt. Mhm. Old Chef F got him a good strong oven. So after about 5 minutes, that was all I needed. Another five probably would have burnt the top of that cheese knowing this here stove. Sure would have. Yes. Yes. Yes. Yeah. So here we go. Here we done dropped down over there. We going to put it in there without foil this time and just let it melt. Simple, easy. And here it is after about five minutes. Look at that. And I’m dropping down over the top there with some chopped basil. Mhm. I love the smell and taste of some basil. Yes. Yes. Yeah. Come over the top there and we about ready to eat, baby. Mhm. Look at this here. Look at this here. Another little closeup. Mhm. That cheese done melted to perfection, baby. Nice little size pieces and chunks of that sweet Italian sausage throw over in there in that rice and mixed together. Look at this here. Got that pretty green basil on there. That’s all to it. Easy, simple, you know. Can be done in limited time, too. On the go. Look at this. We done plated it up now, baby. Got us a yellow and a green there. One cheese, one with no cheese. Mhm. Y’all ain’t get nothing to eat. You got to make your own. Yes. Yes. Yes. Oh, Chef Fa, y’all are my baby. Italian style stuffed peppers. [Music]