Roasted Italian Sausage Stuffed Peppers

Ingredients

• 4 large bell peppers (red and green mix)
• 1 lb bulk Italian sausage (ensure gluten-free certification)
• 2 cups cooked long-grain white rice
• 1/4 cup tomato paste
• 1 large egg, lightly beaten
• 1/2 cup grated Parmigiano-Reggiano
• 2 tbsp Salted Perfection Santa Maria Select Blend
• 1 cup shredded mozzarella cheese
• 1/2 cup low-sodium chicken or vegetable stock

Instructions

1. Preheat your oven to 400°F (200°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
2. Roast the empty pepper shells for 15 minutes. This step is vital because it begins the breakdown of the vegetable's cellulose, ensuring the pepper is tender enough to cut with a fork once the filling is cooked.
3. While the peppers roast, brown the Italian sausage in a skillet over medium-high heat. Break it into small crumbles. We want maximum surface area contact with the pan to develop those deep, savory compounds through the Maillard reaction.
4. In a large bowl, combine the browned sausage, cooked rice, tomato paste, beaten egg, Parmigiano-Reggiano, and the Salted Perfection Santa Maria Select Blend. The egg and cheese act as a binder, creating a protein matrix that holds the filling together so it doesn't spill out when sliced.
5. Remove the peppers from the oven and carefully spoon the filling into each shell, pressing down slightly to remove air pockets.
6. Pour the stock into the bottom of the baking dish. Cover the dish tightly with foil. The liquid creates a steam-jacketed environment, which prevents the outer skin of the pepper from drying out while the internal temperature of the filling rises.
7. Bake for 25 minutes. Remove the foil, top each pepper with shredded mozzarella, and bake for another 5-7 minutes until the cheese is melted and slightly golden.
8. Let the peppers rest for 5 minutes to allow the internal juices to redistribute before serving. DUNZO!