Stuffed Bell Peppers with Pumpkin, rice and Maltese Sausage, served with Cherry Tomato Sauce

Stuffed Bell Peppers with Pumpkin, rice and Maltese Sausage, served with Cherry Tomato Sauce

Prep Time: 20 minutes

Total Time: 50 minutes

Servings: 2

Ingredients

For the Stuffed Peppers:

• 2 large bell peppers (any color)

• 1 cup small pumpkin cubes

• 1 small can of tomato polpa

• 2 Maltese sausages, casing removed and crumbled (about 1/2 cup)

• 1/2 cup mozzarella cheese, shredded

• 1/4 cup parmesan cheese, grated

• 1/2 cup cooked rice (white or brown rice, or quinoa for a healthier option)

• 1/4 cup carrots, finely grated or diced

• 1/4 cup mushrooms, finely diced (button, cremini, or your preferred type)

• 1/2 small onion, finely chopped

• 1 clove garlic, minced

• 1/4 teaspoon dried oregano

• 1/4 teaspoon dried basil

• Salt and pepper to taste

• 1/4 cup chicken stock

• 1/4 cup white wine (like Sauvignon Blanc or Pinot Grigio)

• Olive oil for sautéing

• Fresh parsley for garnish (optional)

For the Cherry Tomato Sauce:

• 1/2 cup cherry tomatoes, halved

• Fresh thyme and basil (to taste)

• Olive oil for drizzling

• Salt and pepper to taste

• Splash of cream (optional, for richness)

Instructions

1. Preheat the Oven:

• Preheat your oven to 375°F (190°C).

2. Prepare the Bell Peppers:

• Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them in a small baking dish, cut side up.

3. Cook the Maltese Sausages:

• In a skillet, cook the crumbled Maltese sausages over medium heat until browned and cooked through, about 5 minutes. Remove the sausage and set it aside, leaving a little of the sausage fat in the pan for flavor.

4. Sauté the Vegetables:

• In the same skillet, add a teaspoon of olive oil if needed. Add the chopped onion, garlic, carrots, mushrooms, and pumpkin cubes. Sauté until the onions and mushrooms are soft, the carrots are tender, and the pumpkin is slightly cooked, about 5-7 minutes.

5. Cook the Tomato Mixture:

• In the same skillet where you sautéed the vegetables, add the small can of tomato polpa. Stir to combine it with any remaining bits of sausage and vegetables for added flavor.

• Next, pour in the 1/4 cup of white wine. Use a wooden spoon to scrape any brown bits off the bottom of the skillet. This process, known as deglazing, adds depth to the sauce. Allow the mixture to simmer for about 2-3 minutes so that the alcohol cooks off and the flavors meld together.

• After that, add 1/4 cup of chicken stock to the skillet. Stir everything together and bring the mixture to a gentle simmer. Let it cook for about 5-7 minutes. During this time, the sauce should thicken slightly, allowing the flavors to concentrate.

• Keep an eye on the mixture, stirring occasionally to prevent it from sticking to the bottom of the skillet. If it becomes too thick, you can add a splash more chicken stock or water to reach your desired consistency.

• Taste the sauce and adjust the seasoning with salt and pepper as needed before removing it from the heat.

6. Mix the Stuffing:

• In a medium bowl, combine the sautéed vegetable mixture with the cooked tomato mixture, cooked sausage, cooked rice, half of the mozzarella cheese, half of the parmesan cheese, oregano, basil, salt, and pepper. Mix well.

7. Stuff the Peppers:

• Spoon the filling mixture into each bell pepper, packing it lightly. Top each pepper with the remaining mozzarella and parmesan cheese.

8. Prepare the Cherry Tomato Sauce:

• In a separate baking dish, combine the halved cherry tomatoes, thyme, and basil. Drizzle with olive oil, season with salt and pepper, and mix well. Bake in the preheated oven for about 15-20 minutes, until the tomatoes are softened.

9. Bake the Stuffed Peppers:

• Cover the baking dish with aluminum foil and bake the stuffed peppers for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

10. Finish the Sauce:

• Once the cherry tomato sauce is done, remove it from the oven and pass it through a liquidizer until smooth. Stir in a splash of cream for added richness, if desired.

11. Serve:

• Remove the stuffed peppers from the oven and let them cool slightly. Serve the cherry tomato sauce below the stuffed bell peppers, or drizzle it over the top. Garnish with fresh parsley if desired.

Enjoy your delicious stuffed bell peppers with a flavorful cherry tomato sauce!