Classic Stuffed Peppers
CLASSIC STUFFED PEPPERS FILLED WITH SAVORY RICE, SAUSAGE AND LOTS OF CHEESE! AN EASY RECIPE WITH SIMPLE INGREDIENTS!
Divas Can Cook
sliced in half length-wise seeds and membranes removed.
could also use vegetable or chicken broth
plain ground sausage
I use breakfast sausage
can rotel tomatoes
plus more for garnish
Colby jack cheese
Bring a pot of salted water to boil.
Add peppers and blanch them until they are slightly tender.
Remove peppers from water and carefully dry them with a paper towel. Set aside.
In a medium-size pot, stir together rice, broth, butter, and thyme.
Bring to a boil.
Immediately reduce heat to a simmer, cover, and cook for 15-20 minutes or until water is absorbed. (careful not to overcook)
Remove rice from heat, uncover and fluff the rice. Set aside.
Heat a large, deep skillet greased with olive oil.
Add onions and cook until tender.
Add garlic and cook until fragrant.
Add ground sausage and cook until done.
Stir in rice, Rotel tomatoes, parsley, and Colby jack cheese.
Taste and add seasonings if needed (mixture will taste a bit salty but the peppers will balance it out)
Stuff peppers generously with filling.
Place peppers in a 9x13 casserole dish.
Sprinkle the tops with cheddar cheese and mozzarella.
Bake at 350 F. for 20- 25 minutes or until cheese is melted and peppers are fork-tender.
Garnish with additional parsley if desired.
Recipe from www.divascancook.com