Sunday, September 23, 2012

Stuffed Peppers w/ Sausage, Brown Rice, and Parmesan

These were delicious, dear Reader! I was apparently so excited to eat dinner that I forgot to take finished pictures, so the picture above is actually from before baking (and before the savory, gooey glob of mozzarella cheese that I melted on top). You can add really anything you want to the rice/sausage. I took the opportunity to use up my last little bit of summer salsa leftover from my last post :) Enjoy!


Stuffed Green Peppers with Sausage, Brown Rice, and Parmesan

(Adapted from here.)

1 cup brown rice
3 large green bell peppers
12 oz. sweet Italian sausage
1 large onion, diced
4 fresh mushrooms, diced
1 tsp. fennel seeds
1 tsp. oregano
3/4 cup grated Parmesan cheese*
1/2 cup shredded mozzarella
(I also added some leftover homemade summer salsa.)

*This makes it really cheesy. You can use less if you're not into that, but who are we kidding, dear Reader, of course you're into that!

NOTE: This is probably enough stuffing for 4 peppers - I packed these three really full.

Instructions 


Cook the rice. While it's cooking/simmering:
Cut the tops off the peppers. You may also have to trim the bottoms so that they sit straight up. Remove seeds and set aside in baking dish.

Brown and crumble the sausage in a skillet.
Meanwhile, dice the pepper trimmings, the onion, and the mushroom. Add to skillet. (At this point, I also added some homemade salsa I had leftover, including peppers, tomatoes, garbanzo beans, and corn. Yoooooou can pretty much add whatever you want. :))
When sausage is browned, add fennel and oregano, then simmer covered for 3 - 5 minutes.

Add cooked rice and parmesan cheese to skillet, and season with salt and pepper, to taste. Simmer covered 5 minutes.

Finally, spoon the mixture into the peppers, and pack it tightly.
Bake 30 minutes at 375. Remove from oven and top each pepper with mozzarella. Bake 15 more minutes.




2 comments:

UA-46365231-1