It is June 30th! It’s my last recipe for my 30 Days of Dairy! I hope you found some new recipes to try that add even more dairy into your diet.
This is a summer favorite in our house – Sausage and Rice Stuffed Pepper with Cheese! It’s a fun twist on a class and oh so good!
Sausage and Rice Stuffed Pepper with Cheese
Prep time
Cook time
Total time
Author: Renée Norman-Kenny
Serves: 6
Ingredients
- 6 large bell peppers
- 1 pound sweet Italian sausage, loose
- 1 Tablespoon olive oil
- 1 zucchini, diced small
- 1 medium yellow onion, diced small
- 2 garlic cloves, minced
- 4 tomatoes, seeded and diced (I used roma tomatoes)
- ¼ cup ounce Parmesan, grated
- 1½ cup shredded cheddar cheese
- 1 cup cooked long-grain white rice
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350 degrees F. Grease a baking dish that your 6 peppers will fit into or sometimes I use individual ramekins like above.
- Cut the tops off the peppers. Remove the stems and seeds. When I cut off the tops I chop up any of the good pepper on the tops that I can use in the filling.
- Place your peppers into your baking dish and be sure they each can remain upright.
- In a large skillet, cook the sausage over medium heat. Break up the sausage and cook through. Remove to a paper towel lined plate to get absorb the fat.
- Add 1 Tablespoon olive oil to the skill and cook the zucchini, chopped peppers from the tops and onion until everything has softened about 4 minutes. Add the garlic and tomatoes and cook for 1 additional minute.
- In skillet, combine the sausage, cheese and rice into the vegetable mixture and mix to combine.
- Fill each pepper with the mixture and pour ¼ cup water into the bottom of the baking dish.
- Cover with foil and bake for 40 minutes. Uncover and bake for another 5 to 10 minutes until they are lightly browned.
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