One of my very first posts ever was stuffed green peppers. Johnny and I still love them, still enjoy them at least once a month, and I've never really strayed from that recipe.
Then, last month I saw sausage and rice stuffed peppers in my Cooking Club magazine. I tore it out in hopes that it would become another beloved stuffed pepper recipe. Of course I changed a few things, but I'm happy to report that it was great, and will definitely be entering our rotation!
4 bell peppers (I used green)
~1 lb. loose Italian sausage (I used my dad's)
1 small onion, chopped
3-4 garlic cloves, minced
2 cups cooked brown rice
1/2 cup leftover or prepared sauce
1/2 cup water
1 cup shredded mozzarella cheese (I used skim)
Cook your brown rice ahead of time. It will need about 40-50 minutes depending on variety, so make sure you start early enough. Wash the peppers and lob off the top where the stem is to make "bowls." Reserve the top part, minus the stem. Place the pepper bowls in a microwave safe dish and microwave for a few minutes to give them a head start and reduce oven cooking time. (Mine took about 4 minutes on high.)
Preheat the oven to 425°. In a large skillet, brown the sausage. Chop the reserved pepper tops and add them to the skillet with the onions and garlic, cooking a few minutes until softened. Add the brown rice, sauce, and water. Stir until everything is incorporated, then remove from the heat. Stir in about 3/4 cup of the cheese.
Spoon the mixture into the pepper bowls, topping with the remaining cheese. Bake 20 minutes, uncovered until the peppers are tender and the cheese is browned.
As I said - these were great! I really like the brown rice with the sausage - it makes them a lot heartier and filling. This is the first time I've made stuffed peppers this way, using the whole pepper. I usually cut them in half lengthwise, stuffing each half, which doesn't fit nearly as much stuffing! I think it also makes for a much more impressive presentation!
Have you made stuffed peppers before? If so, what is your favorite recipe? If not - what are you waiting for!?