Glorious Italian Stuffed Green Chiles- Tis the Season!
- Ready In:
- 1hr 20mins
- Ingredients:
- 4
- Serves:
-
4-8
ingredients
- 1 -2 lb fresh whole roasted green chili pepper
- 1 -2 lb bulk Italian sausage (your choice of mild or hot)
- 24 -32 ounces your favorite italian marinara sauce, one made with red wine is always better (enough to cover)
- 1 lb fresh mozzarella cheese, grated
directions
- Preheat oven to 350 degrees.
- Make sure your roasted chilies are peeled, seeded & rinsed, you can leave on the stem, BUT by removing the seeds, veins, & stems you assure less heat is left in the peppers.
- Try to keep the peppers intact as much as possible, with only one split for filling.
- Fill each pepper with the uncooked bulk Italian Sausage until filled, but where the pepper will meet at the seem, close pepper back together.
- Place about 1 c of the sauce in bottom of appropriate sized baking dish (depending on how many you're making).
- Place peppers, seem side down, in baking dish.
- When finished filling peppers, place them in pan, side by side.
- After you have placed Peppers in pan, cover top with amount of sauce you prefer, but you do not want them swimming in sauce.
- Place pan(s) in center of oven, bake for approx 30 minute, or until sausage is done.
- Remove from oven, cover top with cheese & return to oven for an additional 15 minutes, or until top is melted & bubbly, but Not tough & brown.
- Probably best to let set for 5 min or so before you try to serve it.
- Great served with garlic bread, a good salad & a nice Italian red wine.
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RECIPE SUBMITTED BY
**Please if you find my recipe through another site and try it, please return here and give it a rating, please!! :o)
I love cooking, and have for as long as I can remember, (of course it goes with-out saying that I also love to eat). I guess I come by it honestly, as the majority of cooking I learned from Grandma, & my Dad (who learned from her). My Dear Grandma just passed away this past week (7/16/08), I have a few of her recipes posted on here, I hope people are inspired to try her Lead Cake & Cranberry Salad in her honor. I wish I had more of her recipes to share here, but those were my 2 favorites, which is why I made sure I had at least as those 2 recipes years ago. I was just recently showing my 13 yo son the first recipes that I ever created and wrote down, my first when I was approx. 8. My son loves to cook as well, so he also created a profile on here as well, (fawndog, don't ask me what it's supposed to mean lol) and has had fun posting recipes, particularly from an authentic civil war cookbook that we have. I am more of a "dump cook" rarely measuring, so I have had to start paying more attention to amounts and steps in case I create something I want to post on here. My family calls me the "Condiment Queen" since my refrigerator is mostly full of condiments, I would actually be embarrassed if I counted how many bottles & jars I have, & actually admitted it! Is there such a thing as condiment addiction? I wonder. Anyway, I love to use my variety of condiments when I cook, which I sometimes find difficult when sharing recipes on here, because many of the things I use are obscure, gourmet, & hard to find, because of this, some of my best recipes I don't feel I can even put on here. My recipes range from complicated, unusual ingredients, to pleasantly understated & simple, (kind of like me when I think about it) & could even be said to be closer to ideas, then even recipes lol. I love to make jelly, I have recently discovered that I Can bake, and have always appreciated spices, it took me a lot of years to realize more isn't Always better lol, (although my spice cabinet is also an entire kitchen cupboard so maybe I haven't learned that). I have probably created thousands of recipes as I have cooked over the years, but have not formally documented them, until now. The only time I follow a recipe exactly with-out messing around with it, is on here, so I can give fair reviews, if I do change things I try to be specific about what I changed. I hope you enjoy my recipes, if you have any requests, I have a fairly large collection of cookbooks from all over the country as I have inherited family member's cookbooks who traveled a lot. (Although, with the internet, you can find most anything now-a-days anyway). I find that I am really enjoying "Zaar", what a great community of people, it's fun to share recipes, see what ideas people come up with when adapting to suit their tastes, and of course getting reviews makes it even more fun. Although my pet peeve on here is when people give a lower rating when they seem to like the recipe with no explanation of why, OR change something in the recipe and then give it a low rating, duh! Please if you run across my recipes and try them, but aren't a member, please come back and sign-up real quick and leave me a review! :o)
Please visit my web-site to find out more about me & what I "do" lol.
http://www.LightBeyondTheVeil.com
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