Cheesy Sausage & Rice Stuffed Peps
I spotted a good deal on peps at the market and just had to have some stuffed peps. Veggies, Beyond Meat sausages, herbs, rice, and mozz, stuffed inside peps, baked, and finished under a melty layer of mozz.
PREP TIME
25 minutes
COOK TIME
1 hour and 10 minutes
INGREDIENTS
15
Serves: 3
Ingredients
- 3 whole3 whole3 whole Bell Pepper, not green, for stuffing
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 3 cloves3 cloves3 cloves Garlic, crushed & minced
- 1 tsp1 tsp1 tsp Adobo Seasoning - Primal Palate
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 1 whole1 whole1 whole Yellow Onion, diced
- 0.5 whole0.5 whole0.5 whole Red Bell Pepper, diced
- 2 whole2 whole2 whole Celery, diced
- 4 whole4 whole4 whole Plant-Based Hot Italian Sausage - Beyond Meat
- 250 grams250 grams250 grams Uncle Bens Long Grain & Wild Rice with Herbs, 90 second rice
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Basil, Fresh, chopped / torn
- 1 Tbsp1 Tbsp1 Tbsp Chives, chopped + garnish
- 200 grams200 grams200 grams Mozzarella, pizza mozz, shredded
- 1 whole1 whole1 whole Himalayan Pink Salt
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh
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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 your EVOO, pep flakes, Adobo seasoning, and garlic in a large, deep non-stick set to about medium. Once everything starts sizzling, stir and cook 30ish seconds before adding the onion, pepper, celery, and a generous pinch of both salt and pepper. Stir and cook 7 + minutes until veggies have softened. Peel the casings from your sausages. make a well in the center of the skillet and crumble in your sausages, breaking them into smaller crumbles in the skillet. Flip / stir the sausage for a couple minutes before stirring everything together and continuing to cook another few minutes.
- Heat the microwave rice according to package directions. Carefully open the package and stir your cooked rice into the skillet. Season with salt & pepper. After a couple minutes, turn off the heat and stir in the basil, chives, and 1/3 of your shredded pizza mozzarella until gooey and cheesy. Set aside covered.
- Preheat your oven to 375 F.
- Cut your peppers in half through the stem and scoop out the seeds / pith leaving you with hollowed out pepper bowls. Get them into a baking dish, brush your peppers with EVOO, and season them with salt. Divide the filling between your peppers, pressing the filling down into the peppers to make sure they're nice and full. You should have just enough to fill all 6 peppers nicely.
- Cover the dish with foil and once preheated, add the dish to to the oven and bake for 35 minutes. Remove the dish to a wire cooling rack and remove the tinfoil. Divide the leftover mozzarella for the tops of your peppers and sprinkle each one with pep flakes. Return your peps to the oven for 12 - 15 minutes until melty and gorgeous. Remove the dish to a cooling rack again and sprinkle each pepper with chives.
- Let cool for 5 - 10 minutes before serving. ENJOY!
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Entrées Other Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 332 |
| Fat: | 28 g |
| Carbohydrates: | 7 g |
| Protein: | 12 g |
| Cholesterol: | 47 g |
| Sodium: | 292 mg |
| Fiber: | 1 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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