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Stuffed Peppers

September 29, 2011

from Everyday Food Magazine

♥♥♥♥

A few weeks ago I railed against traditional “stuffed” recipes and begged you to believe that the Stuffed Zucchini I was sharing was healthy. And it was. Today, however, I have nothing with which to defend the word “stuffed” in this recipe. Cheese? Check. Sausage? Check. Breadcrumbs? Check.

Because of all of its traditional “stuffed” qualities, this isn’t the kind of dish I traditionally serve around here (that, and I’m not really a fan of sausage), but my husband’s favorite dishes are those that contain sausage and cheese, so it seemed appropriate for his birthday dinner. The original recipe called for white rice and bread crumbs from white bread, but I subbed for brown rice and wheat bread to hopefully bring the nutritional value up a tad. That being said, the sausage and cheese are relatively minor ingredients in this recipe, and when the whole thing comes together it both looks and tastes delicious. What’s even better is that you can make the sausage rice filling a few days before and stuff the peppers quick when you get home from work, just like I did!

Total Time: 1 hour (Active time: 30 minutes)
Makes 8 stuffed pepper halves

Ingredients
3 1/2 teaspoons extra-virgin olive oil, plus more for baking sheet
1/2 pound sweet Italian sausage, casings removed
1 zucchini, diced small
1 medium yellow onion, diced small
1 garlic clove, minced
Coarse salt and ground pepper
1/4 cup grated Parmesan
4 cups cooked long-grain brown rice
1/2 cup fresh breadcrumbs (pulse bread and olive oil in a food processor)
4 large bell peppers (any color), halved lengthwise, seeds and ribs removed

Directions

  1. Preheat oven to 400 degrees. In a large skillet, heat 1 teaspoon oil over medium-high. Add sausage and cook, breaking up meat, until browned, 5 minutes. With a slotted spoon, transfer sausage to a medium bowl. Add 1 teaspoon oil to skillet along with zucchini, onion, and garlic. Season with salt and pepper and cook until vegetables are tender, about 8 minutes.
  2. Add zucchini mixture to bowl with sausage, along with Parmesan, rice, and 1 teaspoon oil; stir to combine and season with salt and pepper.
  3. Tear two slices of bread into pieces and place in a food processor. Drizzle with a generous teaspoon of olive oil. Pulse to breadcrumbs. Season with salt and pepper to taste.
  4. Brush a rimmed baking sheet with oil and arrange bell peppers, cut side up, on sheet. Divide rice mixture among peppers and top with breadcrumbs. Bake until breadcrumbs are browned and peppers are tender, about 30 minutes. Serve warm.

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3 Comments leave one →
  1. September 29, 2011 5:40 pm

    Oh wow. I love a good stuffed pepper, they always turn out delicious 😀

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