PORK-AND-SAUSAGE-STUFFED PEPPERS
Serves 4.
From "Simple Weeknight Favorites," by the editors of America's Test Kitchen.
• 4 red bell peppers, halved lengthwise and seeded
• 3 tbsp. vegetable oil, divided
• 8 oz. ground pork
• 4 oz. sweet Italian pork sausage, casings removed
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 1 (8.8-oz.) pkg. brown (ready-made) rice
• 12 oz. pepper Jack cheese or Monterey Jack cheese, shredded (3 c.), divided
• 1/4 c. minced fresh parsley
• Salt and pepper
Directions
Preheat broiler and adjust oven rack to 6 inches below heating element.
Place bell peppers in bowl, cover and microwave until just tender, 3 to 6 minutes.
Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add pork sausages and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Add onion and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in cooked rice and cook until heated through, about 2 minutes. Off the heat, stir in 2 cups cheese and parsley, and season with salt and pepper.
Pat peppers dry with paper towels and season with salt and pepper. Brush baking sheet with remaining 2 tablespoons oil. Place peppers, cut side down, on baking sheet and broil until spotty brown, about 3 minutes. Flip peppers over, fill with pork mixture, then sprinkle with remaining 1 cup cheese. Broil until cheese is spotty brown and melted, 3 to 5 minutes, and serve.
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