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Half Hots Genovese TV 7 Morning Show-September 9, 2005 The Peppers: 24- 4-6 Long Half Hot Peppers stem and seeds removed 1 ½ lb. Renzi Brothers Cajun Sausage, browned and drained of grease 3 cups cooked rice 2 cups shredded mozzarella ½ cup grated Romano or parmesan 2 tblsp. chopped parsley Combine the sausage, rice, cheeses and parsley in a large mixing bowl. Add food together breaking up any large pieces of sausage or cheese. Stuff the peppers with the rice mixture. Place the peppers in a shallow baking dish and bake at 350 degrees for 45 minutes or until the edges of the peppers begin to wilt. The stuffing recipe will yield enough for 24 four to six inch peppers. Serve with sauce Genovese, recipe to follow. The Sauce: 1 ½ cups heavy cream 1 cup diced tomatoes 1 ½ cups spaghetti sauce ½ cup crumbled blue cheese 2 tblsp. grated parmesan Add all of the above ingredients into a two quart sauce pan and allow to simmer for 10-15 minutes. The cheese should be melted in order to thicken the sauce. Serve on the bottom of the plate and top with two half hots. Sauce recipe will yield enough for 12-2oz. portions. Garnish with grated parmesan cheese and shopped parsley.
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