We’ve started regularly stopping by a local butcher and sausage is always a favorite thing to pick up. The last several times, I’ve made some sort of pasta dish but decided to mix it up this week and do stuffed peppers.B
While rice (1 rice cooker cup) cooked away, I sautéed a package of button mushrooms (chopped). I reserved some for the following night’s supper (but the recipe could totally handle the full package) and then added 3 links of Italian sausage. When the rice finished cooking, I combined it with a handful of shredded mozzarella, a handful of grated parmesan, just a bit of marinara (I had the smallest bit leftover but that’s all you need), chopped basil, parsley, and scallions. Then mix in the mushroom/sausage mixture (Note: I first drained the meat mix on a paper towel so there wouldn’t be any liquid in the filling.) Stuff the mixture in hollowed out bell peppers and add a pinch of mozz and parm to the top. Cook in a 375 oven for about 25-30 minutes to soften the peppers (without completely destroying their structural integrity) and get everything warm and melty.
Overall, these seem like a pretty standard meat and rice stuffed pepper. And, yes, that’s true. But those fresh herbs, man. They make these guys taste more authentic.
This recipe makes 5-6 peppers and the best part is that it can be completely prepped the night before. Honestly, I wish I thought to make it the night before…would have made my life much easier.