Sausage and Rice Stuffed Peppers

Source

Martha Stewart, Everyday Food

Ingredients

Display units in Metric

3 ¹⁄₂	tsp	extra virgin olive oil
¹⁄₂	pound	sweet Italian chicken sausages casings removed
1		zucchini diced small or shredded
1		organic yellow onion diced small
3		garlic cloves minced
		salt and pepper
4	cups	cooked brown rice
4	large	bell peppers halved lengthwise, seeds and ribs removed
¹⁄₂	cup	breadcrumbs from whatever bread suits your diet
¹⁄₄	cup	Parmesan grated (optional)

Preheat oven to 400.

In a large skillet, heat 1 tsp oil. Add the sausage, breaking it up as it cooks. Cook until starting to brown, about 3 minutes.

Add onion, garlic, and zucchini. Season with salt and pepper and cook until the veggies are tender and the sausage is cooked through. Remove from heat. Add the rice to the skillet and mix well with 1 tsp oil.

Arrange peppers on a baking sheet, cut side up. Spoon rice mixture into peppers. Sprinkle with breadcrumbs and Parmesan, if using. Drizzle remaining olive oil over the top. Bake peppers until breadcrumbs are browned and peppers are tender, about 30 minutes.

Preheat oven to 400.
In a large skillet, heat 1 tsp oil. Add the sausage, breaking it up as it cooks. Cook until starting to brown, about 3 minutes.
Add onion, garlic, and zucchini. Season with salt and pepper and cook until the veggies are tender and the sausage is cooked through. Remove from heat. Add the rice to the skillet and mix well with 1 tsp oil.
Arrange peppers on a baking sheet, cut side up. Spoon rice mixture into peppers. Sprinkle with breadcrumbs and Parmesan, if using. Drizzle remaining olive oil over the top. Bake peppers until breadcrumbs are browned and peppers are tender, about 30 minutes.

Comments & Personal Notes

I loved it. Dylan didn't like the peppers. Used apple chicken sausage from Sprouts. Ymmm!

Comment from lkimble — posted over 12 years ago

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