Smoky Stuffed Peppers (vegetarian)

January 4, 2013

IMG_3314One of my favorite Christmas gifts this year was an Oster Rice Cooker.  My son has used it a couple of times already to make sticky rice for Sushi but tonight was my first time using it.  We had Smoky Stuffed Peppers.  This is a vegetarian recipe but you could substitute the soy sausage with ground beef or regular sausage (even turkey sausage).

Smoky Stuffed Peppers

Serves 6

2 cups cooked rice (I used brown rice)
6 large bell peppers (red, green, yellow or orange)
2 T olive oil
1 onion, chopped
1 clove garlic, chopped
1 package soy sausage crumbles (or one sausage roll crumbled into a pan)
1 can diced tomatoes (14.5oz)
1 T fresh basil, chopped (or 1 tsp dried)
1 tsp dried oregano
1/2 tsp pepper
4 oz smoked Gouda cheese, shredded (about 1 cup)

Pre-heat the oven to 375. You can use a baking dish for this but I prefer to use my oversized muffin tin. They fit perfectly inside it. Whatever bakeware you use, spray it with cooking spray.



Prepare your rice, if it’s not cooked yet. While it’s cooking, cut off the top of the green peppers, remove the seeds and pith (that white stuff inside). If your peppers don’t sit evenly, trim the bottoms and set in the baking dish. Use the tops and cut up the pepper flesh. Discard the stems.

In a large skillet heat the olive oil over medium heat. Add chopped pepper tops, onion and garlic – cook for about 10 minutes until everything is tender. Stir in the sausage, cooked rice, tomatoes, oregano, basil and pepper. Cook for 5 minutes – until heated through. Remove from heat and stir in 1/2 of the cheese.


Spoon the filling into each hollow pepper.

Bake uncovered for 35 minutes.  Sprinkle the rest of the shredded cheese on the top of the peppers and base uncovered for another 5 minutes.  Enjoy.




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