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Home / Food and Wine Pairings / Italian chicken sausage stuffed peppers

Italian chicken sausage stuffed peppers

Judith Papesh, Contributor
Wine Pairings:  

Italian chicken sausage stuffed peppers might not have been on your radar, but they’re quick, easy, and loaded with savory Mediterranean herb flavors, hearty texture, and cheesy goodness. It also may not have been likely that you would find yourself looking for a wine to pair with stuffed peppers. Luckily, we have a great recipe and wine option for a memorable dinner any time.

Our featured recipe includes bell peppers and tomatoes, ingredients that call for Cabernet Franc with its signature peppery character and high acid profile that welcomes dishes with tomatoes. The 2017 Warr-King Descendant is a Cabernet Franc based Bordeaux blend loaded with dark fruits and dried herbs. The palate features blackberry, dark plum, and dried herbs with excellent structure and balance. Stuffed peppers might say “midweek” to you, but the Descendant elevates them to a place where you will dim the lights and get the candles out for a serious dinner.

Ingredients

  • 4 large multi-colored bell peppers
  • 2 teaspoons extra virgin olive oil
  • 1 pound Italian chicken sausage
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 8 ounces fresh mushrooms, chopped
  • 1 14 ounce can diced tomatoes
  • 1 1/2 cups cooked brown rice or farro
  • 1 cup shredded part skimmed milk mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup freshly grated Pecorino Romano cheese
  • fresh parsley for garnish

Steps

1.

Preheat the oven to 375 degrees F. Lightly coat a 4.5 quart round baking dish with olive oil. Slice the top off bell peppers and reserve. Remove the seeds and membranes then stand the pepper up in the prepared baking dish. Remove the stem from the top sections cut from each pepper and dice.

2.

In a large, heavy skillet heat the olive oil over medium high heat. Add the chicken, onion, mushrooms, diced pepper tops, salt, and red pepper flakes. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 8 to 10 minutes. Drain off any excess liquid, then add the can of diced tomatoes. Simmer for 1 minute.

3.

Remove the pan from the heat. Stir in the rice (or farro) and ½ cup of the mozzarella cheese, Parmesan cheese, and Pecorino Romano cheese. Spoon the filling equally into the peppers.

4.

Pour enough water into the pan with the pepper to barely cover the bottom. Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese is melted. Top with the remaining mozzarella cheese and garnish with fresh parsley. Serve hot.

Chef Image

About Judith Papesh, Contributor

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