Craft Diaries

Stuffed Pepper W/ Sausage Recipe

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Dear Diary,

 

Halloween was so great last night! I went trick-or-treating with my family since my little sister still goes (she’s a good 17 or so years younger than me mind you). I ate lots of candy and cupcakes which is great but now I have to get back on track with eating a bit more healthily. ;) One of my favorite recipes to make is actually very easy and my boyfriend always looks forward to having it. It is another customizable recipe so you can easily adapt and make it your own. :)

(Btw, I know the pics are kind of “meh”. I was tired, what can I say!? :P )

 

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Stuffed Pepper W/ Sausage

Recipe Serves 1

 

  • 1 Bell Pepper (All colors tasted great so pick your favorite!)
  • 1 Medium Tomato
  • 1 Hot Italian Turkey or Chicken Sausage Link (Get sweet if you do not like hot)
  • 3/4 C Cooked Rice
  • 1/2 Chicken Bouillon Cube (Herb Ox brand used)
  • 1 TBSP Olive Oil
  • *Optional* A Handful of shredded mozzarella cheese

 

Cut the top off of the bell pepper and clean out the insides of all seeds. The pepper should be hollow when finished. Place the pepper open-end down in a shallow microwave safe bowl. Fill the bowl with water and place in the microwave. Cook on med-high for about 6 minutes. While the pepper is cooking, remove casing from sausage (if any) and place into a frying pan with the oil. Break the sausage up into tiny crumbles if desired (this will speed up cook time). Cook until no more pink is visible. Dice up tomato into bite-sized chunks and add into the saucepan. Cook for about a minute or two and add the rice, bouillon cube, and 1/2 C water (and cheese if used). Stir while bringing to a simmer for about 2-4 minutes. Once the consistency is less liquid and the cube has dissolved, turn off the heat and place the pepper upright onto a plate. Fill with the mixture as much as possible (hence its “stuffed”-ness ;) ) Enjoy!

 

Tips:

– Cut sausage into round discs instead of crumbles for something different.

– Use a box of chicken seasoned rice, taking 3/4 from it still, to cut out needing the bouillon.

– Sprinkle some mozzarella cheese over the pepper after stuffing it and place into the oven with the broil setting for about 5 minutes for a crispy cheesy topping!

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