Recipe

Judys Stuffed Bell Peppers Recipe

Add Step-by-Step Photos	Linda2230 / All my dishes 8 months, 1 week ago This is my stuffed bell pepper recipe. It is another recipe that reminds me of growing up at home and remembering the wonderful meals that my mother made the times that I use to spend with her in the kitchen. I did not have her specific recipe for ... More Prep:30m Cook:35m Servings:6	Linda2230
	italianhotsausage bellpeppers brownrice garlicky spicy

Prior to Baking

Served with Corn Maq

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Ingredients

1 lb ground hot Italian sausage

1 cup chopped celery

1 ½ cup chopped onion

1 cup total chopped green and red bell pepper

2 tbls chopped garlic

1 cup tomatoes, seeded and chopped

¾ tsp dried oregano

1 tsp Italian seasoning

½ tsp Creole seasoning

1 cup cooked brown rice

3 medium to large bell peppers (red, green & yellow)* Cut in half lengthwise with all seeds removed.

1 ½ Chicken stock

3 tbls chopped fresh basil

2 tbls chopped fresh flat-leaf parsley

3 tbls Italian bread crumbs

3 tbls Parmesan cheese

Extra virgin olive oil

Unsalted butter

*NOTE: I chose to use the red and the yellow bell peppers instead of all green bell peppers because I like the sweetness that they add to the dish.

Directions

Preheat the oven to 350 degrees. Butter the bottom of a shallow baking dish.

In a large skillet put about 3 tbls of olive oil in the bottom of the pan and over medium heat brown the sausage.

Next, add the onions, celery and bell pepper and sauté for about 5 minutes until the vegetables are soft then add the garlic and sauté for about 2 minutes.

Add the cooked rice, tomatoes, oregano, Italian and Creole seasonings and ½ cup of the chicken stock and mix to thoroughly combine all ingredients.

Turn off the heat and stir in the chopped basil and parsley.

In a small bowl, combine the bread crumbs and parmesan cheese.

Fill each bell pepper half with the sausage mixture, be generous, I was as you will see in my illustration. ;o) As you fill each pepper, place them in the prepared baking dish.

Next, sprinkle the bread crumb mixture over each pepper, drizzle the tops with a little olive oil then fill the baking dish with the remaining 1 cup chicken stock. I use chicken stock instead of water because it just adds another dept of flavor. Place in the oven and bake for about 30-35 minutes until the tops are browned and the peppers are tender.

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Comments

pollymotzko 8 months, 1 week ago said:
How nice to hear about the wonderful memories with you and your mother! I started making stuffed peppers when I was first married in my late 20's. I love this dish. I like your use of Italian ingredients and also the brown rice sounds good in them. I have some I keep in my freezer. I find that rice keeps much fresher in there.

Keep on cooking and keep the memories flowing!

Polly Motzko

jimrug1 8 months, 1 week ago said:
Judy..
I don't think you could have picked a better side for your peppers than maque choux. Perfect. I love your version of stuffed pepper. Your mother would be proud... ;-)~ Thanks for sharing it..

borinda 8 months, 1 week ago said:
Your memories seem a wonderful place to visit if this recipe's an indicator. We had something similar but I think your version sounds better.

momo_55grandma 8 months, 1 week ago said:
Awsome recipe linda thanks bunches will prnt try and save. high5

donman 8 months, 1 week ago said:
^5 Looks really good :)

juels 8 months, 1 week ago said:
I love stuffed peppers! Reminds me of my childhood food as well! Thanks for posting this, looks and sounds absolutely delicious!

lunasea 8 months, 1 week ago said:
Judy hon - this is such a gorgeous and inviting recipe! I love that you're sharing recipes that remind you of home - I love those kind of recipes. I also really love your choice of maque choux as a side. It's so colorful, delightful and perfect. Thanks for sharing - I flagged you for beauty, too. Outstanding! ~Vickie

lunasea 8 months, 1 week ago said:
Oh, Judy - let me add that I really like your use of brown rice here. Stuffed peppers are one of my favorite dishes and the brown rice add such a lovely nutty flavor and bite. I am going to do this with the maque choux this weekend. I'm sold.

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