My garden is going crazy with peppers, peppers and more peppers! I planted two green bell pepper, two yellow bell pepper, two red bell pepper, four Anaheim pepper, two cayenne pepper, four jalapeño, and two mucho nacho jalapeño plants! They are all just loaded with peppers, so I’m trying to find new recipes to try out!
This recipe I kind of made up, but I started with Kalyn’s Kitchen recipe for Stuffed Green Peppers.
Ingredients:
1 box of Zatarain’s Long Grain & Wild Mix
4 large bell peppers
1 small onion
Cooking spray
2 tablespoons olive oil
1 pound ground sausage (I used deer sausage)
1/2 cup of grated Parmesan cheese
1/2 teaspoon oregano
4 slices of Colby jack cheese
Directions:
Preheat oven to 375 degrees. Cook rice according to the directions on the box. Set aside when done.
Grease a 8×8 pan with cooking spray and set aside.
While the rice is cooking, wash the peppers and peel the onion.
Cut off the tops of the peppers and set them aside. Scoop out all the membranes and seeds.
Dice up the onion and the tops of the green peppers.
In a medium skillet, saute the green peppers and onions in the olive oil until they become tender. Transfer to a bowl and set aside.
In the same skillet, brown the sausage.
When the sausage is cooked thoroughly, added the onions and peppers to it.
Add the Parmesan cheese and oregano and stir well.
Add the meat mixture to the cooked rice. Mix well.
Stuff each pepper completely full. You may have a little leftover rice/meat mixture. It’s yummy all by itself!
Place the stuffed peppers in the oven for 30 minutes.
After the 30 minutes is up, remove from the oven and place a slice of Colby jack cheese on the top of each one. Return to the oven for about 5-10 minutes, or until the cheese has melted completely.
Remove from the oven and enjoy!
Did you plant a garden this year? How is it doing? Do you have a favorite stuffed pepper recipe?
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