Stuffed Green Bell Peppers2015-01-31
- Yield : 6
- Servings : 6
- Prep Time : 20m
- Cook Time : 1:20 h
- Ready In : 1:40 h
A simple, delicious and impressive meal.
Leftover rice could be used up and cut 40 minutes off the timeline of this recipe.
One stuffed pepper makes a good sized meal!
Short on tomatoes? Substitute a can of mushroom soup!
I made 6 large green bell peppers for this recipe.
- 3 - 4 cups cooked brown rice (1 cup raw makes 3 - 4 cups cooked)
- 1 lb. Italian sausage
- 1 medium onion, diced
- 2 - 3 celery sticks, diced
- 1 garlic clove, minced
- 2 carrots, shredded
- 1 - 10 oz. can diced tomatoes, or 2 - 3 fresh, diced
- salt & pepper to taste
Cook 1 cup rice to make 3 - 4 cups cooked rice. Set aside to cool.
Brown sausage. Cut into slices and set aside.
Preheat oven to 375F. Prepare vegetables. Set aside.
Prepare peppers by slicing off tops. Remove stem, seeds, etc. Reserve caps.
Combine cooled rice, sausage, tomato, vegetables and spices.
Spoon into peppers and place caps on top. Place peppers in roasting pan.
Roast at 375F for 30 - 40 minutes. Peppers are done when skin begins to wrinkle.