Without a doubt, stuffed peppers are one of the favorite meals in our home. They're delicious and pretty simple to make. The prep work is a bit tedious and I hate waiting for rice to cook, but you will love this recipe. Ryan made stuffed peppers with just the sausage and rice and I ended up adding the scallions, chives and cream cheese, and we both agree it gives it something it was lacking. I made these ones with red peppers because they were on sale at our farmer's market, but normally I think they taste best with orange. Give it a try and let me know what you think!
Stuffed Peppers
2 orange peppers
3-4 scallions, chopped
1/8-1/4 cup chives, chopped
3/4 pound sweet sausage
5 oz. bag Vigo yellow rice
6 oz. cream cheese
shredded sharp cheddar cheese (optional)
Heat the oven to 350 degrees. Line a cookie sheet with foil.
Cook the rice according to the package directions and brown the sausage.
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| This is the best rice I've found! |
Wash and cut peppers in half, removing the seeds and then place on a grill press. Allow the peppers to grill while the rice is cooking and sausage is browning.
Chop the scallions and chives and let cream cheese soften.
Drain the oil from the sausage and combine with the cooked rice. Add the cream cheese, scallions and chives. Mix together.
Place peppers cut side up on the foil lined cookie sheet. Stuff each pepper with the sausage and rice mixture. Sprinkle cheese on top if desired.
Bake for 20 minutes at 350 degrees or until cheese is melted. Serve immediately.
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