I’ve always been intrigued by recipes for stuffed peppers, though I’ve never made them. So, last weekend I decided enough was enough — and planned to make stuffed green peppers.
Last Sunday, Michael and I ended up spending a leisurely afternoon with friends at an antique show at the HarMar Mall in Roseville. While there, Michael went to Cub Foods for me to buy a couple green peppers to stuff. He came back with 3 red peppers instead — they were on sale for $1 each! So naturally, we then returned to the store together and bought even more of them, and my plans were changed to stuffed red peppers.
Well, it turns out that my first attempt at stuffed peppers was quite the successful attempt, despite my approach of using as many leftovers as I could find in the fridge. By using leftover rice in the recipe, total prep + cooking time is an easy 45 minutes. The filling in this recipe makes enough to fill 3 peppers, halved lengthwise, though I only stuffed 2 peppers and saved the rest of the filling to use later.
Sausage and rice stuffed red peppers
(Makes 3 stuffed peppers)
By Jane and Michael’s Gourmet Extravaganza
- 3 red bell peppers
- 1/2 lb ground mild Italian sausage
- 1/4 cup mushrooms, diced
- 1/2 medium sweet yellow onion, diced
- 1 clove of garlic, minced
- 4 oz of medium-hot tomato salsa
- 1/8 tsp chili powder
- 1/8 tsp cumin powder
- 1/4 tsp dried oregano
- 1/4 tsp Italian seasoning
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1/4 cup of grated parmesan cheese
- 1 1/2 cups cooked basmati rice
- 1/4 cup water, as needed
- 1/3 cup shredded cheese
Preheat oven to 350 degrees. Split red peppers lengthwise and remove seeds and white portions. Place in a foil-lined baking dish, cut sides up, and roast for 15 minutes. Remove from oven and set aside until filling is complete.
Meanwhile, in a skillet, brown sausage, mushrooms, onion, and garlic until sausage is cooked through and onions are translucent. Drain grease from skillet. Stir in salsa, chili powder, cumin powder, oregano, Italian seasoning, salt, and pepper and simmer for five minutes. Stir in parmesan cheese and rice until well mixed, and add water to moisten.
Divide filling evenly between pepper halves and top each with shredded cheese. Bake stuffed peppers at 350 degrees for 15-20 more minutes, or until cheese is bubbly and peppers are tender. Enjoy!