Sausage & Broccoli Stuffed Peppers
I just adore stuffed peppers you guys, one of my absolute faves! This time I went with a Beyond Meat sausage & broccoli filling full of spice and melty cheese. baked to tender, golden perfectsch!
PREP TIME
25 minutes
COOK TIME
1 hour and 15 minutes
INGREDIENTS
18
Serves: 3
Ingredients
- 3 whole3 whole3 whole Bell Pepper, Not Green
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 1 Tbsp1 Tbsp1 Tbsp Peperoncini Peppers, in chili oil
- 3 cloves3 cloves3 cloves Garlic, crushed & minced
- 1 whole1 whole1 whole Yellow Onion, diced
- 2 cups2 cups2 cups Broccoli, small florets
- 1 whole1 whole1 whole Plant Based Chickenless Broth - President's Choice, Just a splash, See recipe
- 3 whole3 whole3 whole Plant-Based Hot Italian Sausage - Beyond Meat
- 6 pieces6 pieces6 pieces Basil, Fresh, Small handful. Torn / chiffonade
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Sun Dried Tomato Pesto (click for recipe), Any red based pesto will do
- 0.5 cup0.5 cup0.5 cup White Wine, I used an Ontario Pelee Island Pinot
- 0.75 cup0.75 cup0.75 cup Basmati Rice, 2 Min Uncle Ben's. See Recipe
- 0.25 cup0.25 cup0.25 cup Grana Padano Cheese, finely shredded + garnish
- 1 cup1 cup1 cup Mozzarella, Pizza Mozz, shredded, + topping
- 1 whole1 whole1 whole Himalayan Pink Salt, To Taste
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, To Taste
- 1 whole1 whole1 whole Red Pepper Flakes, See Recipe
- 1 whole1 whole1 whole Basil, Fresh, Garnish
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin heating the EVOO, pepperoncini, and garlic, in a large, non-stick skillet set to just below medium heat. Once heated, stir and let everything sizzle together for about a minute before adding the onion and a good pinch of both salt & pepper. Stir and let the onions cook until they're fairly tender, about 7 minutes. Drop in the broccoli florets along with a good splash of broth and a hot of both salt & pepper. Stir as needed and cook the broccoli for 5 - 6 minutes.
- Do your best to peel the casings off of the sausages. If they give you too much trouble, don't stress! Make a well in the center of the pan and crumble in your sausages. Let them brown up in the center of thew skillet for a couple of minutes, stirring, flipping, and breaking down as it browns. After a couple of minutes, stir in the fresh basil and a good pinch of salt. Stir everything together and continue to cook for another few minutes.
- Add the red pesto and the wine & let that simmer a few minutes. Scoop your rice from the bag of 2 minute rice and pack up whatever is left in an airtight container in the fridge. Stir your rice in to the skillet along with another good pinch of salt. Continue to cook, stirring a few times until the rice has plumped up and most of the liquids have been absorbed, about 7 - 9 minutes. Turn off the heat and fold in the mozzarella and grana padano until cheesy and combined. Set aside and let's get our peppers ready. Before filling your peps, taste your filling and adjust salt to taste if needed.
- Preheat your oven to 350 F
- Cut the peppers in half and carefully scoop out all of the seeds and pith. Use a spoon to scrape the insides of the peppers to remove as much pith / flesh as possible, leaving you with nice bowls for stuffing. Transfer your peppers to an 8" x 12" baking dish, or any dish large enough to accommodate them. Divide your filling between your peppers, pressing it down to ensure they're nice and full. Use up all of your filling until those peps are nice and stuffed. Top each one with a 1 - 2 Tbsp.'s of shredded mozz and a good sprinkle of pepper flakes.
- Cover and bake 30 minutes. Remove cover and continue another 15 until your peppers are tender but they won't be mushy. Carefully remove your tray to a wire cooling rack and let them sit for 5 before serving. Garnish your peppers with finely shredded grana padano and fresh basil. ENJOY!
Notes
- Originally I wanted to 4 peppers but one of mine was moldy inside. Should you want to do 4, add an extra sausage and another 1/4 C or so of the rice and you should be able to stretch it out to 4 peppers! Make sure to season to taste!
- You could sub in the non spicy sausages but I just feel like they don't have as much flavour!
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About This Recipe
Show nutritional information
Coconut Free Gluten Free Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 565 |
| Fat: | 38 g |
| Carbohydrates: | 34 g |
| Protein: | 27 g |
| Cholesterol: | 75 g |
| Sodium: | 840 mg |
| Fiber: | 6 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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