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!
Blue Ribbon Recipe
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!
Ingredients For italian sausage and rice stuffed peppers
tomato sauce, 14 oz. (mine was flavored with the peppers, onions and sausages cooked in it)
green bell peppers
olive oil (or oil of choice)
links, Italian sausage (casings removed)
cooked brown rice
red pepper flakes
salt and pepper, to taste
1 1/2 c
sharp cheddar cheese, shredded
How To Make italian sausage and rice stuffed peppers
Cook the brown rice, if you have not already done so. Preheat the oven to 375 degrees.
Wash peppers thoroughly and slice off the tops. Clean out the membrane and seeds. Then cut each pepper into two halves.
Put 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.
Add 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.
Put 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.
Put 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.
Divide the filling between the peppers and place in the baking dish.
Cover tightly with foil and cook for about 45 minutes.
Remove 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.
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