Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Sausage Stuffed Peppers
Sausage Stuffed Peppers
(Peperoni Ripieni con Salsiccia)
4 medium red or green bell peppers, cleaned and cored
2 medium length sausages
1 tablespoon extra virgin olive oil
1/2 cup onion, diced
1 large clove of garlic, minced
1 medium tomato, diced
1/2 cup tomato or marinara sauce
2 cups cooked brown rice
1/4 cup freshly grated Parmigiano Reggiano cheese
1 tablespoon freshly chopped basil
1 teaspoon freshly chopped oregano
Salt and pepper to taste
4 slices mozzarella cheese
Preheat your oven to 400 degrees.

Grease a baking dish and set the cleaned and cored peppers inside of it.

In a large pan over medium-high heat, brown the sausages.

Remove them from the pan and slice 1/4 inch thick on the bias.

Add the olive oil to the pan, and add the onions, garlic, and tomato.

Cook over medium-high heat for about 4-5 minutes, until the onions are tender and the tomato begins to break down.

Add the sausage back to the pan, along with the sauce, the rice, the Parmigiano cheese, and the herbs.

Stir to combine and continue to cook until heated through.

Adjust seasonings to taste with salt and pepper.

Fill the peppers with the sausage and rice mixture.

Top with the mozzarella slices.

Bake in your preheated oven for 15-20 minutes, until cheese is melted and peppers are slightly tender. Serves 3-4.
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