How to make it

  • Cut the bell peppers in half, leaving some of the stalk. Remove the seeds
  • Place the pepper halves, cut side up, under a pre-heated broiler for 12 - 15 mins, until softened & lightly charred
  • Meanwhile, heat the oil in a large skillet
  • Add the onions & saute for 3 - 4 mins until softened
  • Add the rice & saffron, stirring to coat in the oil & cook for 1 min
  • Mix together the wine & the stock
  • Add stock mixture slowly, a ladle full at a time, making sure that all the liquid is absorbed before adding the next ladleful.
  • When all the liquid has been absorbed, the rice should be cooked
  • Test by tasting a grain. If it still crunchy, add a little water & continue cooking
  • It should take at least 15 mins to cook
  • Stir in the butter, pecorino romano cheese & the chopped sausage
  • Spoon the mixture into the bell pepper halves
  • Top with a slice of mozzarella cheese
  • Place under the broiler for about 4 - 5 mins or until the mozzarella cheese is bubbling

Reviews & Comments 3

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    " It was excellent "
    lasaf ate it and said...
    Wow. -Lori
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    " It was excellent "
    lincolntoot ate it and said...
    It's a keeper!
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    " It was excellent "
    juels ate it and said...
    Great recipe, I love it!
    Was this review helpful? Yes Flag

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