Tuesday, November 22, 2011

stuffed pepper, yeah - you heard me.

i know, you have done this recipe or if you haven't seven people you know have and i am way behind, but holy yum. this was our first stab at stuffed peppers and it will most likely become a permanent resident in the monthly menu cycle for a while. i in no way am staking claim on the originality of this recipe but we totally changed up the spices, added an ingredient, and used pork sausage instead of their suggestion, so you know it is sorta our own creation. however, the original recipe we followed can be found here.

1 C brown rice i grabbed the first bag down the asian aisle at fred meyer
4 large bell peppers - we used red and orange, bottom trimmed (slightly sliced so it will stand in pan), cap end cut off and diced, and seeds removed
1 large onion, diced
2 tsp. + 1 tsp. olive oil
1 package of fred meyer brand hot pork sausage
1/2 tsp. dried basil
1/2 tsp. dried parsley
1 cup grated italian blend cheese
salt and fresh ground black pepper to taste

cook rice according to package directions, or using a rice cooker.

preheat oven to 375F/190C. trim bottom of bell peppers so they have a flat surface to stand on. cut off a fairly generous amount of the stem end of peppers, then remove seeds. Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil. (a dish that's close in size to the peppers will work best.)

remove stem part from the pepper caps and trim off any white membrane, then dice pepper caps and the onion into fairly small dice. Heat 2 tsp. olive oil in a large skillet, then saute diced pepper and onion for 3-4 minutes, until they are starting to soften but aren't browned. Remove pepper-onion mixture to a bowl, add 1 tsp. more olive oil, then add sasuage and cook until it's lightly browned.

put the onion-pepper mixture back into the pan with the sausage, add the dried spices, and saute 2-3 minutes to blend the flavors. then add cooked rice and cheese, season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes. at this point we added a splash of cream, it really helped with blending the ingredient and making them a good texture.

stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell. Bake peppers for 30 minutes, then remove from oven and put a generous pinch of the cheese on top of each pepper. put peppers back into the oven and bake about 10-15 minutes more, until cheese is melted and lightly browned. Serve hot.

you can freeze leftover peppers for a month or two, although the frozen peppers will be a little softer in texture (but still very tasty.) I cut them in half top-to-bottom before freezing and freeze two halves in a small baking dish with a snap-on lid.

the girls even LOVED them, and this morning i chopped one up and scrambled it with eggs. this is def the dinner that keeps on giving. 


melissa rohr said...

Love stuffed peppers.. 

melissa rohr said...

I love stuffed peppers!!

melissa rohr said...

Yum! PS - I think we have the same fiestaware :)

melissa rohr said...

oooo, what other colors do you have? we have the 3 blues and the lime green :) i so wish there was still purple or dark green :(

melissa rohr said...

i don't know why but i was scared to try them haha! so good though!!

melissa rohr said...

so yummy, will def do them again! do you know any meatless recipes?

melissa rohr said...

I have the dark blue and a forest green color. Kinda random, but I like them together. Now I wish i had just gotten a set of each color!

melissa rohr said...

Wow, this took me a while...I do! I can send you a few later today.