I used turkey sausage bc the beautiful chicken sausage that I bought (I realized as I went to cook it) was pre-cooked *grr* I used 2tb toasted pine nuts and fresh basil, about a quarter cup meat tomato sauce and the capers. Even with those modifications it came out great. I used long grain brown rice, and skipped the lentils bc my husband hates them. I made this for company and it was a big hit, served with steamed broccoli as a previous poster did, ciabatta garlic bread and a salad. Very easy, very tasty :D
First, the changes I made: used Aidells Garlic Artichoke chicken sausage, 1 T. of pine nuts, 1 t. red chili flake, 1/4 t. nutmeg. We thought this recipe was really nice. Like some of the reviewers I baked the peppers for about 30 minutes at 350 degrees before stuffing them. I didn't drain the peppers before stuffing, and I thought the sweet pepper water helped infuse more flavor in to the stuffing. The sweet and salty flavors from the peppers and sausage and raisins blended well and tasted fantastic. I bet it will be better the next day. I served it with some steamed broccoli and a lovely 2006 California Chardonnay. Used some vinegary Tabasco to spice up the filling and jazz up the lentils. Healthy, delicious, and inexpensive recipe (except for the peppers). Enjoy.
Yum! I made it as specified first time and it was "pretty good" - had possibilities. Second time, I added 2 Tbsp. lightly toasted pinenuts, 1/2 tsp. allspice, 1 tsp. fresh minced oregano, and 1/2 tsp. salt to the mixture. Try coating the peppers with balsamic vinegar before roasting (instead of boiling) them. Excellent! Tasty with a Greek salad.
One of my husbands favorites and he is NOT a healthy eater. I use really, really good balsamic that is sweet and that really compliments the raisins. I've never used the Capers because I don't like them. I make this at least once a month