Stuffed bell peppers with sausage

Submitted by enr on 17 Aug 2009
4 large fleshy peppers bell peppers
salt, pepper
150 g long-grain rice
5 cloves garlic
250 g zucchini
152 g larded salami
1 bunch dill
4 tbsp olive oil
2 tbsp grated cheese
100 g feta cheese
parsley or basil for decoration
Stuffed bell peppers with sausage
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Halibut cut into two halves and remove the seeds. For several minutes, blanched in salted water. The rice is boiled 10 minutes in salted water. Peppers and rice is removed from the vessel and drain. Grind garlic. Zucchini and sausage cut into thin slices and dill and basil finely. Courgettes with garlic sauté in the oil and season with salt and pepper. Add rice, fennel, sausage, grated cheese, and this mixture is full bell. The feta cheese is crushed and spread over the peppers. Dish bake 20 minutes in preheated 200 ° C oven. Garnish with sprigs of basil or parsley.
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17 Aug 2009


Why should I blanched bell after it will bake?

After OPEC blanched peppers (bell peppers in this case) are easier to peel-for those who removed the shell! I know this.

I would blanch them goals to not lose their flavor. If you really peel more easily during eating - for me it's worth.