Prep 35 mins
Cook 45 mins
This a very unusual recipe, nothing even close to it here on Zaar. It was a favorite special, served at our old favorite, Italian restaurant in Denver. This was a family owned place, mom & grandma always cooking away in the back. They came up with some very unique & unusual dishes that just rocked our notion of Italian, & made us realize that's how food should be, not all boxed in by ideas of what ingredients go with what type of food. Try this & you'll love it! You'll find it a good recipe to use when the boss is coming to Dinner, or any time you want to impress lol. An explanation on the green chilies; here in CO in the summer, you can buy fresh roasted green chilies, which is the basis of this recipe, however I suppose you can use canned & see how it works. The restaurant only prepared this when the peppers were in season. I will not include the steps of roasting & peeling your own fresh peppers, if you want to do that & don't know how, I'm sure you'll find many useful tips here on Zaar. The key is trying to know that the peppers you are getting are not too hot. The first time I made this, I got fresh roasted peppers, & didn't seed or vein them probably enough for their heat, & although we can eat very hot food, the pepper's heat made the dish unbearable, that's the only trick to this recipe. Also, the amounts of the ingredients listed are an estimate as I am more of a non-exact dump cook, so use your own best judgment on the amounts, get enough of all of the ingredients, & then just use what you need until it looks right. (lol) Figure 2-3 peppers per person, depending on their size.
- 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
- 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.