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Recipe For Stuffed Peppers With Sausage And Rice

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sausagestuffedpeppersrecipe Hunter Angler Gardener Cook
sausagestuffedpeppersrecipe Hunter Angler Gardener Cook from honest-food.net

Description

Stuffed peppers with sausage and rice is a classic dish that is easy to make and delicious. The peppers are filled with a mixture of cooked rice, spicy sausage, and vegetables, then baked until the peppers are tender and the filling is hot and bubbly. This dish is perfect for a weeknight dinner or a special occasion, and is sure to be a crowd-pleaser.

Prep Time

Preparation for this dish takes about 20 minutes.

Cook Time

Cook time for this dish is about 45 minutes.

Ingredients

  • 6 large bell peppers
  • 1 pound spicy sausage
  • 1 cup cooked rice
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1/2 cup diced tomatoes
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon thyme
  • 1/4 teaspoon oregano
  • 1/4 cup grated Parmesan cheese

Equipment

  • Baking dish
  • Mixing bowl
  • Cutting board
  • Knife
  • Saucepan

Method

  1. Preheat oven to 375°F (190°C).
  2. Cut off the tops of the peppers and remove the seeds and membranes.
  3. In a skillet over medium heat, cook the sausage until browned and crumbled.
  4. Add the onion, celery, carrots, tomatoes, and garlic, and cook until the vegetables are tender.
  5. Stir in the cooked rice, salt, black pepper, cayenne pepper, paprika, thyme, and oregano.
  6. Stuff the mixture into the peppers and place them in a baking dish.
  7. Sprinkle the grated Parmesan cheese over the tops of the peppers.
  8. Bake for 45 minutes, or until the peppers are tender and the filling is hot and bubbly.
  9. Remove from the oven and let cool for a few minutes before serving.
  10. Serve and enjoy!

Notes

  • You can use any color of bell peppers for this recipe, but red, green, and yellow are the most common.
  • If you don't have spicy sausage, you can use mild sausage and add extra spices to the filling.
  • If you don't have cooked rice, you can cook it according to the package instructions before adding it to the filling.
  • You can also add other vegetables to the filling, such as zucchini, mushrooms, or corn.

Nutrition Info

  • Calories: 362
  • Fat: 21g
  • Protein: 19g
  • Carbohydrates: 23g
  • Fiber: 4g
  • Sugar: 8g

Recipes FAQ

What can I use instead of sausage?

You can use ground beef, ground turkey, or ground chicken instead of sausage. Just add extra spices to the filling to make up for the loss of flavor.

Can I make this dish ahead of time?

Yes, you can assemble the stuffed peppers up to a day ahead of time and keep them in the refrigerator until you're ready to bake them.

Can I freeze this dish?

Yes, you can freeze the stuffed peppers before baking them. Just wrap them tightly in plastic wrap and foil, and freeze for up to 3 months. When you're ready to bake them, thaw them in the refrigerator overnight, then bake as directed.

Recipe Tips

  • Make sure to remove all the seeds and membranes from the peppers before stuffing them.
  • If the peppers are tipping over in the baking dish, you can prop them up with balls of aluminum foil.
  • If you have extra filling, you can bake it in a separate dish or use it to stuff mushrooms or zucchini.

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