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Sausage and Brown Rice Stuffed Peppers

Stuffed peppers flavored with borwn rice and sausage instead of ground beef, ready in an hour or less.

Course Main Course
Cuisine American
Keyword peppers with brown rice, sausage stuffed peppers, stuffed bell peppers
Servings 4 people

Ingredients

  • 1 tbsp olive oil
  • 1 small onion or 1 bunch of green onions chopped
  • 2 cloves garlic
  • 1 tsp salt
  • 1 pound sausage – country hot or sweet Italian
  • 1 can 14.5 oz fire roasted tomatoes
  • 3-4 large bell peppers – green red, yellow or orange
  • 1 cup instant brown rice or 1 cup regular brown rice, mostly cooked
  • 1 cup shredded mozzarella

Instructions

  1. Warm a large skillet over medium heat. Add oil, and onion. Sauté for 2 –3 minutes, then add in the sausage. Cook until lightly browned, breaking up into small pieces. Add the garlic and salt and mix well.
  2. Pour in the can of tomatoes and one can of water (omit the water if you are using previously cooked full grain brown rice). Stir in the instant rice to mix well. Cook for 5-6 minutes or per package directions until most of the water is absorbed and the rice mostly cooked.
  3. Cut the tops off the peppers, clean out the seeds and fibers inside. Place in a baking dish and add 2 tbsp water. Cover with plastic wrap and microwave on high 2 minutes to help soften the peppers. Remove the plastic wrap, drain any remaining water and spoon filling into each pepper up to the top or slightly heaped. Cover with foil.

  4. Bake 350F for 20 minutes. Remove from the oven, take off the foil, sprinkle with the mozzarella and return to the oven for 10 minutes.