I DOUBLE THE RECIPE for these and freeze half of them for those nights when the ‘Logan Light’ is on later than I intend. Sometimes its 6:00 by the time I look up from my keyboard and nothing’s ready for dinner. Having these on hand is a lifesaver. A salad and some sourdough bread and you’re good to go!
(It does take some prep for the filling, but not much and it can be made ahead.)
Savory Stuffed Peppers is a bright, healthy, colorful addition to your recipe repertoire. My husband likes his drizzled with ranch dressing. I like a dollop of sour cream, but you can eat them as is, or douse them with marinara sauce. The recipe is forgiving, so I add mushrooms or olives or zucchini or summer squash to the mix-whatever I have in the fridge.
You can use the same filling to stuff zucchini, too!
3 or 4 T olive oil
Italian sausage – mild or hot – half to one pound, depending on what you like or have
1 yellow onion, diced or minced
minced garlic if you like it (we do!)
1 zucchini or summer squash
~1 cup of portabello mushrooms (or whatever you have)
1/4 cup black olives chopped or sliced
~1/4 to half cup Parmigiano Reggiano grated
2-4 cups cooked rice (basmate, jasmine-long grain)
1/2 cup breadcrumbs (gluten free are good)
4 large bell peppers (variety of colors if you have them-we like the yellow, orange, and red ones) halved LENGTHWISE, ribs and seeds removed. Leave stems on.
Brown sausage, drain and remove from pan. Add onion and garlic with some olive oil, saute until soft.
Put all into a large bowl, mix in zucchini and other vegetables with rice and a drizzle of olive oil.
Place peppers onto a baking pan lined with a silicone sheet or foil. (if using foil, lightly oil first)
Spoon savory mixture into peppers. (HINT: If you don’t have a lot of peppers, or only want to make a few, you can freeze the mixture you don’t use and then the hard part is done next time you want to make these.)
In a small bowl, drizzle some olive oil into the bread crumbs, mix with your fingers, then sprinkle onto the peppers.
Bake in 400 degree oven for 30 minutes. Peppers will be fork tender but not mushy.