Italian Sausage Stuffed Bell Peppers

Italian Sausage Stuffed Bell Peppers

4 bell peppers of different colors
1 pound Italian sausage
4 plus 2 Tbsp extra-virgin olive oil
1 medium white onion, finely diced
2 garlic cloves, finely chopped
1 Tbsp Italian parsley, finely chopped
4 anchovies, finely chopped
1 Tbsp raisins
1 Tbsp pine nuts
2 ounces olives, pitted, drained, and finely ground
6 Tbsp bread crumbs
Salt and pepper
Mozzarella cheese

Preheat oven to 350 degrees F (175 C).

Wash the bell peppers, cut them in half, and remove the seeds. In a skillet, pour 4 tablespoons of the extra-virgin olive oil and turn heat to medium.

Sauté the onion and garlic, until onion is soft and translucent. Add the sausage and sauté until sausage is no longer pink. Remove the skillet from the heat. Stir in the parsley, anchovies, raisins, pine nuts, ground olives, bread crumbs, salt, and pepper. Drizzle with 2 tablespoons of extra-virgin olive oil. Mix all the ingredients thoroughly.

Fill the bell peppers with the mixture. Place the filled bell peppers side by side in an oven pan with 1/2 inch of water. Bake for about 40 minutes, or until the surface is golden. Top with mozzarella cheese during last 15 minutes of cooking. Remove pan from the oven and let the stuffed peppers cool at room temperature. Serve lukewarm.

Yield: 4 servings