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| Minute Rice® Premium Whole Grain Brown Rice | ||
| 1 cup | ||
| 4 | large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed | |
| 1 | large onion, diced | |
| 2 tsp + 1 tsp | olive oil | |
| 2 links (about 8 oz) | turkey Hot Italian Sausage (or other sweet sausage of your choice if you don't like it hot) | |
| 1/2 tsp | ground fennel | |
| 1/2 tsp | dried oregano | |
| 1/2 cup | grated Parmesan cheese | |
| 1/4 cup | grated mozzarella cheese | |
salt and fresh ground black pepper to taste | ||
Step 1 : Cook rice according to package directions, or using a rice cooker. (Rice can be cooked ahead and used in this recipe later.) |
Step 2 : Preheat oven to 375F/190C. |
Step 3 : Trim bottom of bell peppers so they have a flat surface to stand on. Cut off the stem end of peppers, then remove seeds. Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil. (A dish that's close in size to the peppers will work best - I use ramekins for individual peppers.) |
Step 4 : Remove stem part from the pepper caps and trim off any white membrane, then dice pepper caps and the onion into fairly small dice. Heat 2 tsp. olive oil in a large skillet, then saute diced pepper and onion for 3-4 minutes, until they are starting to soften but aren't browned. Remove pepper-onion mixture to a bowl, add 1 tsp. more olive oil, then squeeze sausage out of the casing and cook until it's lightly browned, breaking apart with the back of the turner. |
Step 5 : Put the onion-pepper mixture back into the pan with the sausage, add the dried spices, and saute 2-3 minutes to blend the flavors. Then add cooked rice and Parmesan cheese, season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes. |
Step 6 : Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell. |
Step 7 : If you have any extra filling, you can put it in a small ramekin and bake along with the peppers (but I never have leftovers because I gobble them up!) |
Step 8 : Bake peppers for 30 minutes, then remove from oven and put a generous pinch of grated mozzarella on top of each pepper. Put peppers back into the oven and bake about 10-15 minutes more, until cheese is melted and lightly browned. Serve hot. |
I always create dishes that are accommodating for every member of the family but there are times when I would prefer to have something with a little more heat and satisfying for the more mature tastebuds. When I want to make something quick and easy for just my husband and I on the side of whatever I whip up for the kids for dinner, there’s one recipe that is tried and true for the both of us and it’s my stuffed green peppers.
What’s great is you can put pretty much anything your heart desires in them, and they almost always taste delicious. I prefer a more healthy alternative, so I typically make mine with a delicious combination of brown rice, hot turkey sausage and parmesan cheese. I top with mozzarella cheese and once those babies pop out of the oven and the cheese is all melty… yummy! You can use any type of sausage you want, but I always like mine spicy! If you’re opting for a vegetarian version, swap the sausage for mushrooms!
MORE ABOUT THE AUTHOR
Carol Gomez
When she’s not busy enjoying quality time with her two children and husband, shopping for awesome deals or finding artistic inspiration around her, Carol is happily in the kitchen whipping up a delicious array of meals for her family to enjoy. Carol’s readers regularly look to her for easy and delicious cooking suggestions and advice for the kitchen – which she joyfully delivers though her blog carolaucourant.com.
MORE ABOUT THE AUTHOR
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