Looking for something, hearty, cheesy and easy, I stumbled upon a classic… Stuffed Peppers. Never one for the ordinary, I figured out a few ways to amp up the classic but keep all the same comforts of the dish.
A fun and easy way to change-up the recipe is to swap out the green bell peppers for a few brighter colored ones. Our local Kroger had these yellow and orange peppers on sale this week, so orange and yellow they will be! Another way to change it up can be as simple as switching the standard ground beef to a sausage (either pork or poultry is fine), not big on sausage try ground turkey or even ground chicken. I went with an italian seasoned pork sausage for this variation.
So let’s get started…
What you”ll need:
- 4 medium Bell Peppers
- 1/2 lb Mild or Sweet Italian Ground Sausage
- 2-3 cups cooked Short Grain Brown Rice
- 1/4 c diced Sweet Onion
- 1 Tbsp Fennel
- 1 Tbsp Greek Oregano
- 1/2 Tbsp Sage
- 1 Tbsp of Olive Oil
- Salt and Pepper to taste
- 1/4 c grated Parmesan Cheese
- 1/2 c shredded Mozzarella Cheese
- Small Glass Baking Dish
Pre-heat oven to 375°.
Clean the peppers by removing the tops, pith and seeds also even up the bottoms, if needed, to stand flat. Save the tops, remove the stem and discard, dice remaining top for filling. Dry hollowed peppers with paper towel and place in a 9 x 9 baking dish or bakeware that will fit all 4 peppers. Set to the side.
Sauté the diced onions and pepper tops with oil, salt and pepper. Add the sausage and brown.
Drain if needed. Transfer into a large mixing bowl, add rice and parmesan cheese and combine thoroughly.
Fill each pepper with the prepared filling compressing with a spoon to pack that pepper full. Place in the oven for 25 – 30 minutes, remove from oven, sprinkle with shredded mozzarella and return to oven until cheese is bubbly and just beginning to brown. Let peppers cool for 5 – 7 minutes.
Serve with a piece of crusty artisan bread or your favorite side dish!! Hope you enjoy, we certainly did!!
Below are a few photos of the cooking process…