Wednesday, November 9, 2011

Spicy Stuffed Peppers

If you do not like spicy food, just omit the Hot sausage (use regular ground meat) and tomatoes & chilies (use diced tomatoes).

Prep Time: 10-15 min
Cook Time: 35-40 minutes
Serves: 4
  • 4 large bell peppers, tops, seeds, and ribs removed
  • 3 hot Italian turkey-sausage links, casings removed (or 2 cups ground beef, pork, or turkey)
  • 1/2 large onion, diced
  • 1 tablespoon minced garlic
  • 1 teaspoon Chili powder
  • 1 teaspoon ground cumin
  • 1 cup diced tomatoes & chilies
  • 1 cup cooked rice (brown or white)
  • 1/2 tablespoon low-sodium soy sauce
  • 1/2 tablespoon Worcestershire sauce
  • 1/3 cup chopped green onion tops
  • 1/4 cup low-fat sour cream
  • 1/2 cup shredded low-fat sharp cheddar cheese ( Mexican mix is good too!)
  • ground pepper, to taste
  • 1 cup hot water ( or 1 cup beef broth, chicken and veggie work as well)
  • 1 low-sodium beef bouillon cube (disregard if using broth)

1. Remove casing from sausages, I find it easiest to twist in half, then squeeze sausage out of both ends.
2. In a large pot, heat to medium high.
3. Dice onion and garlic.

4. Saute sausage, onion,  and garlic until meat is cooked through (about 7- 10 minutes). Use a large spoon or spatula to break sausage pieces apart.

5. Lower heat to medium-low, then add chili powder, ground cumin, tomatoes, soy sauce, Worcestershire sauce, green onions, and pepper.
6. Combine well, cover and let cook together about 15 minutes.
7. Turn heat off.

8. Add cooked riced, combine well.

9. Fold in sour cream and cheese (this can be frozen for a future meal for up to 6 months).
You don't want to stir too hard, rice will turn to mush, so folding seems to work best for me!
10. Preheat oven to 350 degrees.
In a casserole dish add hot water and bouillon cube (or broth), allow it to dissolve completely.

11. Fill bell peppers with rice mixture and carefully place them upright in the casserole dish.
Cover casserole dish with tinfoil.

12. Bake covered at 350 degrees for 25 minutes.

13. Remove tinfoil and carefully spoon the juice from the bottom of the casserole dish over the stuffed peppers.
14. You can add extra shredded cheese on top at this point (you can never have too much cheese!)
15. Bake uncovered, an additional 10-15 minutes.

Beautiful and delicious.
Serve immediately & enjoy!

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