Sausage Stuffed Peppers
Ingredients:
1 cup cooked rice
6 large bell peppers any color
1 tablespoon olive oil
1/2 medium onion chopped
1 pound bulk Italian sausage
3 cloves garlic minced
1 (14 fluid ounce) can diced tomatoes with juices
2 cups shredded cheddar/jack cheese blend, divided
Salt & pepper to taste
6 large bell peppers any color
1 tablespoon olive oil
1/2 medium onion chopped
1 pound bulk Italian sausage
3 cloves garlic minced
1 (14 fluid ounce) can diced tomatoes with juices
2 cups shredded cheddar/jack cheese blend, divided
Salt & pepper to taste
Directions:
Preheat the oven to 400°F.
Cut the tops off the peppers as if you were carving a pumpkin (try to do it as evenly as possible so the filling doesn't fall out). Remove any seeds. Chop up the usable stuff from the pepper tops (you'll add it to the filling).
Place the peppers cut-side up in a 9x13 baking dish. Pour one cup of water into the bottom of the dish.
Add the oil, onion, and chopped up pepper tops to a skillet. Sauté over medium-high heat for 5 minutes.
Add the sausage meat to the skillet. Cook it, breaking up the sausage meat as you go along, until it's browned and cooked through (about 8 minutes). Drain off the excess fat.
Stir in the garlic and diced tomatoes. Cook off some of the excess liquid, but we want some moisture in the peppers, so don't let it go dry.
Stir in the cooked rice and 1/2 of the cheese.
Season the mixture with salt & pepper as needed. Spoon the mixture equally into each pepper.
Cover the baking dish with foil. Place it in the oven and bake for 40 minutes.
Take the dish out of the oven. The peppers should still be firm to the touch. Sprinkle the rest of the cheese over top. Return the peppers to the oven for another 5-10 minutes or until the cheese is melted.
Serve immediately.
Place the peppers cut-side up in a 9x13 baking dish. Pour one cup of water into the bottom of the dish.
Add the oil, onion, and chopped up pepper tops to a skillet. Sauté over medium-high heat for 5 minutes.
Add the sausage meat to the skillet. Cook it, breaking up the sausage meat as you go along, until it's browned and cooked through (about 8 minutes). Drain off the excess fat.
Stir in the garlic and diced tomatoes. Cook off some of the excess liquid, but we want some moisture in the peppers, so don't let it go dry.
Stir in the cooked rice and 1/2 of the cheese.
Season the mixture with salt & pepper as needed. Spoon the mixture equally into each pepper.
Cover the baking dish with foil. Place it in the oven and bake for 40 minutes.
Take the dish out of the oven. The peppers should still be firm to the touch. Sprinkle the rest of the cheese over top. Return the peppers to the oven for another 5-10 minutes or until the cheese is melted.
Serve immediately.
Notes:
Look for peppers that are roughly the same size.
Try to use peppers with four bumps on the bottom. They tend to stand up more evenly on the plate.
If all you can find are italian sausage links, just remove the casings and crumble them up. Duh.
Try to use peppers with four bumps on the bottom. They tend to stand up more evenly on the plate.
If all you can find are italian sausage links, just remove the casings and crumble them up. Duh.