Jen's Stuffed Peppers
Cooking more often these days? Happily, begrudgingly, or a little of both? 😉
Made some amazing crisp, gooey stuffed peppers last night - so good even the kiddos scarfed them down! Cooked enough filling for three dinners (for four - two adults and two preteen girls) and put two containers in the freezer for later. It took a while but it was cathartic. In case you might find any inspiration, here's the gist but it's a very flexible recipe.
-1 lb browned Italian chicken sausage & 1 lb browned ground beef (have also used Italian pork sausage & ground turkey - equally delicious)
- 2 c brown rice (or white rice, cous cous, quinoa, bulgar etc)
- tomato (or spaghetti) sauce
- Italian herbs to taste
- sliced mushrooms
- diced tops of the peppers
- The Don red wine
- quartered kalamata olives
- salt and pepper to taste
Layer the hot filling and fresh mozzarella (or feta, ricotta, whatever cheese you have) into the peppers - 2 layers each - and bake at 350 for 30-35 min if you like the peppers to have a bite to them, or longer if you like them well done. If desired, broil the last few min to brown cheese. Top with hot pepper flakes if you like.