I love stuffed peppers. They’re easy to make, and depending on what you stuff them with, they’re cheap, and really, once you get going, it seems like they’re done in a flash.
I prefer red peppers to green because I like sweet and hot together. You’ll see where I’m going with this in a minute.
My daughter loves sausage. LOVES. I mean she could eat sausage and bacon everyday (don’t worry, I don’t let her, I understand the ramifications of a 3 year-old heart attack). So I let her in on a little secret…we were having sausage. for. dinner. I just love good reactions. Especially when they come from her (come on, I’m in the terrible twos, I need SOME good things coming out of her mouth 🙂
I had 3 red peppers in the fridge, I cut the top off, let Z pull out the ‘insides’ and then I made a slice down the middle to split the pepper open (and also to give me a little bit of red pepper to use in the stuffing). Preheat the oven to 350 F, place peppers on a lipped packing sheet lined with parchment paper and set aside.
Make 2 cups of rice, whatever type of rice (or quinoa, or orzo or couscous) you have on hand. Why 2 cups you ask? Well, rice is one of those things that if you don’t eat it all, you can make about a million things with it the next day. Fried Rice, Rice Puddling, Breakfast Rice, Rice Balls, you get the point. Plus we eat a lot of rice in my family. I like something I can stretch…far. So if you aren’t rice people, make a cup. Whatever. I make rice with the 2 to 1 ratio. 1 cup of rice to 2 cups of water. I add everything in at once with a tbsp of butter. When mixture comes to a boil, give it a mix and cover slightly with a lid and turn down heat to medium-low. You want steam to escape, but not too much. It’ll take 15-20 minutes.
Put sausages on the stove. I use Hot Italian Sausage. Like I said, I like hot and sweet together. These aren’t too hot, but they are delicious, I typically buy about 6 sausages at a time. That way I cook all of them, but I use 3 max for this dish. I add 1/4 tea of oil to a warmed pan and add sausages. I cook on medium-low so that they are done at the same time as the rice.
So you should have your sausages and rice going. Prep for the goodness inside.
Get a bowl, set aside. Dice up your reserved red pepper, add to bowl. Mince 2 cloves to garlic, add to bowl (you see the theme to the bowl, I’m going to omit that part of the sentence now…). Add one egg white to the bowl (we’re watching cholesterol at our house at the moment). Add 1/4 tea salt and 1/4 tea pepper. Add 1 tea oregano. When rice is done, add 1/2 cup of rice. Now cut up two sausages fairly small. Add. Mix everything in the bowl. It should be sticky and smell fantastic. Now add 1/4 cup of parmesan cheese. Stir. Add 1/3 of the mixture to each pepper and top with some grated mozzarella cheese. Bake in the oven for 10 minutes or until cheese is nice and puffy. My daughter is responsible for the adding and stirring in our house, I’m responsible for the cutting. She’s starting to get cheeky and want to cut…I’ll figure that one out tomorrow, or maybe next week…
I served with a side of sausage (I know, that might have been a tad overkill) and a spinach salad. Delish.
Wow…that picture came out blurry. Too bad we ate all the evidence…sorry.