Sausage and Rice Stuffed Peppers, by Beverly Hicks Burch

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Sausage and Rice Stuffed Peppers

By Beverly Hicks Burch

Tall & Handsome and I are once again questing for new, exciting healthy food. Sometimes we just get tired of the same old same old. You know what I mean? He likes to take the approach of planning ahead, buying in bulk, filling up the freezer, both fridges and the pantry. That minimizes store runs except for staples that run out quickly like milk and bread and it saves money in the long run.

It’s been handy having my cooking magazines downloaded onto my ColorNook. I love it! I spent some time going through them the other day, made a list of recipes I wanted to make and then made the grocery list.

One recipe I wanted to try was the Sausage and Rice Stuffed Peppers in the Sept. 2011 Everyday Food. T & H and I love stuffed bell peppers and this is a healthy, different variety. I adapted or Bevized it a little…of course J We loved the dish and agreed we’ll make it again. One thing different we may try next time is to serve a marinara sauce on the side with the peppers after they’re cooked. We liked the texture of the peppers so much and believed if they had been cooked in the marinara sauce they would have been mushy. Also, one change I made was to use Italian sausage made with Chicken and Provolone…and it was wonderful!

© 2011 Beverly Hicks Burch All Rights Reserved.

Sausage and Rice Stuffed Peppers

Adapted from a recipe in Sept. 2011 Everyday Food

3 ½ teaspoons extra-virgin olive oil

½ pound chicken Italian sausage, casing removed and chopped

1 zucchini, diced in small pieces

1 small sweet onion, dices in small pieces

2 cloves garlic, finely minced

Kosher salt and freshly ground pepper to taste

¼ cup grated Parmesan cheese

4 cups cooked long grain rice

½ cup fresh bread crumbs

4 large bell peppers in a variety of colors

1. Preheat oven to 400°.

2. In a large skillet heat 1 teaspoon olive oil on medium high heat. Add the chopped Italian chicken sausage and cook until brown for about 5 minutes. Remove from the pan and place in a bowl.

3. Add another teaspoon (1) to the skillet and add the zucchini, garlic and onion to the pan. Add ½ teaspoon kosher salt and ground pepper to taste. Cook until vegetables are tender, for about 8 minutes.

4. Remove from heat and add the sausage, Parmesan cheese, rice and 1 teaspoon of olive oil to the cooked vegetables. Stir to combine and season with more kosher salt and ground pepper if needed.

5. In a small bowl combine the breadcrumbs and ½ teaspoon olive oil and season with kosher salt and pepper.

6. Stuff each bell pepper half with the filling and place the halves in a 13 x 9 in greased pan. (I sprayed my pan with Pam.)

7. Sprinkle the top of the peppers with the breadcrumb mixture.

8. Bake until breadcrumbs are brown and peppers are crisp/tender for about 30 minutes. Serve hot.


Sausage and Rice Stuffed Peppers


Sausage and Rice Stuffed Peppers plated

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