It has been snowing nonstop here. I guess I can’t complain much..we do live in Colorado. This winter has been so warm so we’ve been spoiled (sorry East coast).
The snow absolutely makes me want to make comfort food. Like, hearty stews and cornbread. Yum. Well, sadly I didn’t have either of those things around so I made stuffed red peppers!!
Originally, I was going to go low-carbish and just stuff them with veggies and meat but I added some rice so it’s a little heartier and feels more like a full meal.
This is really easy to make but you do have to allow yourself some time. It probably took me like, 45 minutes total? I found a moment earlier in the evening so I cooked the meat and veggie mixture so all I needed to do later was stuff and cook the peppers. Here’s what I used:
Sausage Stuffed Peppers
- 1lb. ground meat (we used Elk meat that is already seasoned with italian seasoning so you could either buy meat pre-seasoned or add your own italian style seasonings)
- carrots, chopped (I eyeballed this, so just add as many carrots as you’d like! I chopped baby carrots)
- half an onion, chopped
- 1 bag of 10 minute boil-in-a-bag brown rice (I love these!!)
- marina sauce to taste
- 6 red peppers, tops cut off and seeds removed
So, like I said I cooked the meat mixture first adding everything including the marina sauce and just cooking the meat through.
I only had four red peppers but this filling is enough for at least 6. Peppers won’t typically stand upright so I cut off the bottoms of a few to keep them from spilling over.
Once I was ready to actually cook dinner, I added the peppers to boiling water just for 3 minutes to soften them up a bit. Once they were dry and cool, I stuffed those puppies!
I cooked them for 10 minutes at 350 degrees, then added parmesan cheese and cooked for another 10 minutes. That’s it!