Bell Pepper Marinara Food

PAUL'S SAUSAGE, BELL PEPPERS, AND ONION HERO

Steps:

• Preheat the oven to 350 degrees F.
• Heat a skillet over medium heat and add the oil, then add the sausage and saute until brown. Add the marinara sauce, bell peppers, onion, salt and pepper and saute until the ingredients are incorporated and hot, about 5 minutes.
• Put some of the sausage and bell pepper mixture on each sandwich roll, top with some more marinara sauce, add the mozzarella and bake until the cheese is browned, about 5 minutes. Serve immediately.

ROASTED AND MARINATED BELL PEPPERS

Steps:

• Brush grill with oil; heat to medium hot. Grill peppers until blackened, 8 to 12 minutes. Let peppers cool in a paper bag. Peel and seed, saving juices. Cut into 1-inch strips.
• In a bowl, combine garlic, vinegar, thyme, salt, pepper, and any pepper juices. Gradually whisk in oil. Toss peppers with vinaigrette, and arrange on a platter to serve.

BIG-BATCH MARINATED BELL PEPPERS

Steps:

• Prepare a grill for high heat. Clean and lightly oil grates. Grill peppers, turning occasionally, until skins are blackened and blistered all over, 15-20 minutes. Transfer to a large bowl, cover with a lid, plate, or plastic wrap, and let cool.
• Remove skins and seeds from peppers; discard. Tear flesh into about 2"-wide strips. Transfer to a clean large bowl and toss with olive oil, vinegar, salt, and red pepper flakes. Let marinate at least 30 minutes.
• Do Ahead: Peppers can be marinated 5 days ahead. Transfer to an airtight container and chill.

ITALIAN STYLE STUFFED PEPPERS

Steps:

• WASH bell peppers; REMOVE 1- 1 1/2 inch off pepper tops levelly using a knife (reserve tops); REMOVE seeds and ribs from peppers with a tea spoon; PREHEAT oven to 350°F.
• PREPARE your favorite recipe for quick-cooking rice, to yield 2 cups rice; BROWN 1 pound bulk Italian sausage in a skillet and drain fat.
• INTO a large pot (with an accompanying vegetable steamer basket set aside) combine 2 cups water, 3 tablespoons white vinegar, 2 teaspoons salt and 1 teaspoon Italian seasoning; INSERT steamer basket into pot; PLACE peppers cut-side down, along with pepper tops, into steamer insert in pot; COVER; BRING to boiling; BOIL for one minute; REDUCE heat to medium high. STEAM until tender yet firm (about 10 minutes).
• CAREFULLY remove peppers and tops from steamer basket using tongs and place onto onto paper towels to drain.
• DICE pepper tops around the stems (discard stems); STIR in the diced peppers and cooked sausage to cooked rice, along with 2 tablespoons of the parmesan cheese, and 3 tablespoons sliced black olives.
• POUR desired amount of marinara sauce into the rice/meat mixture to moisten; SEASON rice/meat mixture to taste with a little Italian seasoning and/or salt and pepper, if desired; BLEND.
• POUR enough marinara sauce into an 8 x 8 x 2 square baking dish, just to cover bottom; ARRANGE the steamed peppers upright in baking dish.
• STUFF peppers upright, mounding slightly, with the rice/meat mixture; POUR remaining marinara sauce over stuffed peppers.
• DIVIDE and distribute shredded mozzarella cheese over prepared peppers; SPRINKLE peppers with remaining parmesan cheese; TOP center of peppers with a whole black olive (or olive slice).
• BAKE peppers upright in a baking dish until heated through, about 10 minutes; SERVE and enjoy!