Stuffed Bell Peppers always hit the spot. I love that this recipe has quite a few variations you can do depending on what you’re in the mood for. This time around I used green peppers, but red or yellow peppers are a nice way to go if you want a little sweeter flavor. I combined a few recipes, and added a few more veggies and some of my personal favorite spices.
Here’s what you’ll need. (I have 4 hungry boys and a hubby to feed, you can 1/2 this recipe.)
1 cup uncooked rice
1 pound turkey sausage
3 stalks celery
2 cloves garlic
1 16 oz. fresh mushrooms
2 tsp. Smoked Spanish Paprika
1 tsp. Sage
1 TBSP Worcestershire sauce
1 16 oz. diced tomatoes
1 8 oz. tomato sauce
1 tsp. salt
1/2 tsp. cracked pepper
EVOO (extra virgin olive oil)
Grated cheese for top- Mozzarella or Cheddar (optional)
Wash your peppers, slice off the tops, and scrape out the seeds inside. Fill a large stock pot with water, add 1 tsp. salt. Place your peppers in the water, and bring to a boil. Once the water is boiling, place the lid on top, turn the heat down to low and let them sit in the water for 5 min. Lift peppers out of the pot with tongs, and let them drain before placing them on a plate.
Cook 1 cup rice according to package directions.
In the meantime, start to brown your turkey sausage. Dice your onion and celery. Once your meat is brown, scoot it to the edges of the pan, add a little olive oil in the center and throw in your diced onion and celery. Cook until soft, about 3-5 min. Mince your garlic cloves, and add them on top of your onions/celery. Wash and chop your mushrooms and add them on top of your onions/celery/garlic. I like to place a lid on for about 5 minutes here, to soften up your mushrooms.
Once cooked through mix up your meat and veggies. Add in salt, pepper, Smoked Spanish Paprika, Sage, Worcestershire and mix well. Next add in your cooked rice, diced tomatoes and tomato sauce. Mix well, and heat through.
Lightly grease a 9×13 pan with olive oil. Brush each pepper with olive oil. Scoop your filling into each pepper. Cook for 45 minutes at 350 degrees. If you want to add cheese, top each pepper before cooking.
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