Saturday, January 9, 2010

Stuffed Peppers

While grocery shopping last week I found the biggest, most gorgeous green peppers and the best part...they were on sale for 59cents! One of my favorite dishes is Stuffed Peppers, so that's what they became. This recipe is so simple and so good! I created this recipe for two but it can very easily be adjusted to feed a whole family.

You will need:

2 large or 4 small peppers, any color
1/2 pound sausage
1/2 onion
2 cloves garlic or 1 tsp garlic powder
1 can mushrooms drained
1/2 can spaghetti sauce
1 cup minute rice uncooked
1/2 c cup water
1 cup cheddar cheese

Preheat oven to 350 degrees.

Cover a casserole dish or bread pan with foil then grease foil with cooking spray.

Cut the tops off of the peppers, cut out the center and remove any membrane from inside. Place in a large pot, cover with water and bring to a boil for 5 minutes. Drain water. Season the peppers with salt and pepper to your liking, then place peppers in your prepared pan.

Brown sausage, add garlic, onion and mushrooms. Cook until onion is tender then add spaghetti sauce, rice, water and 1/2 cup cheese. Stir until combined.

Fill peppers with filling and top with remaining cheese, then cover pan with a piece of foil that has also been greased with cooking spray to prevent the cheese from sticking.

Bake for 40-45 minutes or until rice is tender.


Possible substitutions:
red, yellow or orange peppers
ground beef, turkey or chicken
cream of mushroom soup instead of spaghetti sauce
mozzarella cheese instead of cheddar

Possible additions:
olives, crushed red peppers, parmesan cheese, or try adding cream cheese to your filling for a creamy sauce.

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