Ok, before I write this post, I have to admit that I actually make these last week, which means I’ve absolutely been slacking on my posting. But, hey, I’ve been distracted.
I decided to try stuffed peppers, which are surprisingly easy to make:
What you’ll need:
- How ever many peppers you’d like to make (I made four) in whichever color you like. Clearly, I chose green.
- Brown rice (approx 1c.)
- Mexican-style sausage (or turkey sausage, or ground beef)
- 1-onion, diced
- Mozzarella cheese
- Grated parmesan cheese
- Garlic salt
- 2tsp. olive oil
Start by boiling water and cooking your rice (I just made mine on the stove top) and preheating your oven to 375.
Barely slice the bottoms off the bell peppers (just enough so that they will be able to stand up on their own. Then, slice a generous amount off the top (you will be dicing this part up to put inside the pepper) and hollow out your peppers as much as you can. Lightly coat a baking dish that is close to the size of your peppers with non-stick spray.
Next, dice the tops of your peppers (sans stem) and dice your onion.
In a frying pan, heat two tsp. of olive oil and cook your onion and pepper until soft (not browned!). This will take about 5 minutes. Then, remove them from the frying pan, add one more tsp. of olive oil, and squeeze the sausage out of the casing, and saute until browned, breaking it apart as your cook.
Then, re-add the onion and pepper and garlic salt and/or pepper to taste for about 2-3 minutes. Mix in the cooked brown rice and parm cheese to mix the flavors.
Stuff the filling into the peppers, pushing it down with a spoon so the mixture is tightly stuffed. Place in oven and bake for approx. 30 minutes, then take them out, add a generous helping of mozz. cheese and bake for about 10 more minutes.