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Receta Cauliflower Sausage stuffed Pepper cups

Name: Cauliflower Sausage stuffed Pepper cups
Cuisine: Italian
Ingredients: .> (American / Metric measures) <; . 2 tbsp. (30ml) vegetable oil (grape seed preferred); . 2 tbsp. (30ml) e.v. Olive oil; . 1 large sweet onion, thinly sliced; . 2 medium Italian sausage, uncased; . Cauliflower (1 medium head or from a variety of colors), cut into small pieces; . splash of fortified Sherry; . > Seasoning - generous sprinkles of: sea salt, granulated garlic powder, dried herbs : basil, marjoram, rosemary, tarragon; . 3 large Bell Peppers * (edged tops cut off to leave a standing pumpkin style cavity and cleaned out); . 1/2 cup (80g) Parmesan cheese (about a cup grated and packed); . 1 cup (120g) semi-hard Mozzarella cheese, grated; .; . * Note: Bell peppers of the green variety is usually not recommended for this type of recipe. It has a tendency to turn a less appealing discoloration and does not hold the same sweet flavour.

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This is when vegetables get roasted in harmony and others move on to the skillet.
With all this fragrance in the air, how could I not think of stuffing peppers.

For a dedicated post...refer here:
http://www.foodessa.com/2013/10/use-what-you-got-to-stuff-your-peppers.html

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Italian

Ingredientes

.> (American / Metric measures) <
. 2 tbsp. (30ml) vegetable oil (grape seed preferred)
. 2 tbsp. (30ml) e.v. Olive oil
. 1 large sweet onion, thinly sliced
. 2 medium Italian sausage, uncased
. Cauliflower (1 medium head or from a variety of colors), cut into small pieces
. splash of fortified Sherry
. > Seasoning - generous sprinkles of: sea salt, granulated garlic powder, dried herbs : basil, marjoram, rosemary, tarragon
. 3 large Bell Peppers * (edged tops cut off to leave a standing pumpkin style cavity and cleaned out)
. 1/2 cup (80g) Parmesan cheese (about a cup grated and packed)
. 1 cup (120g) semi-hard Mozzarella cheese, grated
.
. * Note: Bell peppers of the green variety is usually not recommended for this type of recipe. It has a tendency to turn a less appealing discoloration and does not hold the same sweet flavour.

Direcciones

. > Part-1: Using a small-medium saucepan, prepare to lightly steam the six halved peppers for no more than 10 minutes. Take them out to slightly cool. This step could be skipped, however it will not only reduce the amount of oven cooking time, it also preserves more nutrients and helps keep the vibrant color. At the same time, the stuffing won't have a chance to over-dry.
. > Part-2...meanwhile: In a medium skillet at MEDIUM-HIGH, heat the oils with the sliced onions until the caramelization process has been well set. This will take a about 20 minutes. Add the sausages into pieces and cook about a minute before adding in the cauliflower. Toss until almost fork tender and add the Sherry before finishing with the seasonings. Note: this could have been done a day or two ahead and the peppers stuffed when you need them.
. > Part-3 - Assembly: Prepare a lightly oiled 9x12inch (23x30cm) shallow, oven proof dish. Position oven rack on the 2nd level from the bottom. Pre-heat the oven at 375F/190C/Gas5. Stuff the peppers by packing in the cauliflower sausage mix evenly throughout the pepper cavities. Place and snuggle all six pepper halves into the pan and sprinkle the grated cheeses equally.
. BAKE for 30 minutes. Close the oven heat and leave them rest for another 15 minutes without ever opening the oven door during the whole time. Serve and enjoy.
. Happy cooking from Claudia's Kitchen...FOODESSA.com