Time to put those new bell pepper skills to work! Here is something so easy, fairly nutritious, and covering a decent number of the food groups - plus totally versatille. My husband remembers stuffed peppers as "a wad of meat shoved into a mushy green pepper," which he had a distaste for, but totally approved of these. The presentation is nice and they taste great!
Stuffed Red Peppers
Need:
3 to 4 medium red bell peppers
2 boxes Rice-a-Roni Whole Grain Blends: Garlic Italiano flavor
Jimmy Dean Sage Sausage
Monterray Jack Cheese-shredded
chopped onion - about 1/4 to 1/2 cup
How to: Brown about 1/3 to 1/2 package of sausage beforehand, throw in the onions toward the end and sautee them just until soft. Prepare the rice as directed. While the rice is simmering, hollow out the peppers. Place the peppers upside down on a steam rack over boiling water and cover (or put directly into a shallow amount of water). Cook for about 6 minutes, just until tender but not too soft or mushy. When the rice is finished, stir in the onions, sausage, and one or two handfuls of shredded cheese and mix well. Stuff each pepper until full and mounded over just a bit. Top with a little bit of shredded cheese. Place into a pan in which the peppers fit snugly and add a tiny bit of water or stock to the bottom of the pan. Put them into a hot oven just until the cheese on top melts.
Feel free to substitute ingredients to your liking (i.e. use a different cheese or omit). Use pre-cooked beef, pork, chicken (but I don't recommend fish). Use your own seasoned rice/grains or can mix a little spaghetti-style sauce in with it. Get creative - the possibilities are limitless! Can be served as a complete meal or pairs nicely with a green salad and/or a bit of fruit. Enjoy!
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