 |
Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
|
With the abundance of the summer veggies, this is a tasty way of using them up. Use whatever stuff-able veggie you can find and feel free to use whatever meat you desire. I have used ground turkey for this also. Please feel free to adjust this recipe to suit your tastes. That's the beauty of cooking! Ingredients:
4 large bell peppers (may use zuchinni) |
3 large mild italian sausage (about 1 lb) |
1/2 cup long grain rice (i use basmati) |
3/4 cup chicken broth |
1 medium onion, small dice |
3 garlic cloves, minced |
1 pinch cinnamon |
salt and pepper |
1 -2 teaspoon olive oil |
1 -2 cup marinara sauce (homemade preferably) |
Directions:
1. 1. Add olive oil to heated pan and saute onion until softened.
2. 2l. Add sausage and garlic and cook all the way through.
3. 3. Add rice into the meat mixture and stir until all of the rice is
4. coated and toasted through, about a minute.
5. 4. Season with pepper and cinnamon.
6. 5. Add the stock and bring to a boil. Check for salt. If needed, add at
7. this time.
8. 6. Reduce the heat and cover, simmer for about 15-20 minutes.
9. 7. The rice may not be fully cooked, still a little hard, but that's okay.
10. as you'll be stuffing into veggies and cooking again.
11. 8. Once cooked, spoon into cleaned out veggies and place into a
12. casserole dish.
13. 9. Pour sauce over stuffed veggies and cover with lid or tinfoil.
14. Bake at 350 degrees for about an hour, or until veggies are softened.
15. ***If preparing the night before let the rice mixture cool before stuffing
16. veggies, otherwise the heat from the filling will wilt the veggies.***.
|
|