Italian Sausage and Rice Stuffed Peppers
NeedTaste |We love Enro's twist on stuffed green peppers. Italian sausage changes the flavor profile. It adds much more savoriness to the dish. Brown rice, rather than white, add fiber to the meal. The tomato sauce and ooey gooey cheese balance this dish perfectly. These are delicious . I am the only person in my household that likes stuffed peppers. I had some tomato sauce left that had onions, red and green peppers. I also had homemade hot sausage links that had been cooked in it (sausages courtesy of a friend of mine). Add to that a couple of very large green peppers in the 'fridge, I came up with this recipe to use that flavorful sauce
Prep time:
Cook time:
Total time:
INGREDIENTS :
1 can(s) tomato sauce14 oz. (mine was flavored with the peppers
onions and sausages cooked in it)
1 medium Vidalia onion
2 large green bell peppers
2 teaspoon(s) olive oil (or oil of choice)
2 teaspoon(s) butter
unsalted
3 - links
Italian sausage (casings removed)
3 cup(s) cooked brown rice
1/2 teaspoon(s) dried oregano
Dash - red pepper flakes
- salt and pepper
to taste
1 1/2 cup(s) sharp cheddar cheese
shredded
INSTRUCTIONS :
Cook the brown rice if you have not already done so. Preheat the oven to 375 degrees. ash peppers thoroughly and slice off the tops. Clean out the membrane and seeds. Then cut each pepper into two halves. ut the oil and butter in a large skillet to heat. Medium chop the onion and the pepper tops. Add to the hot oil and cook until softened about five minutes. Remove from the skillet. dd the Italian sausage to the same skillet and cook while chopping the ground meat until cooked and no longer pink. Return the cooked vegetables to the skillet. Stir and remove from heat. ut in the cooked rice oregano salt and pepper to taste red pepper flakes 1 cup of the shredded cheese and about 1 cup of the tomato sauce mix to combine. ut the remaining tomato sauce in a square baking dish large enough to hold the four pepper halves that has been prepared with cooking spray. Spread to cover the bottom of the pan. ivide the filling between the peppers and place in the baking dish. over tightly with foil and cook for about 45 minutes. emove the foil distribute the remaining cheese on the peppers and return to the oven for about 15 minutes or until cheese is melted and starting to brown. Spoon what sauce is left in the baking dish over the peppers as you serve.