Wild Rice and Sausage Stuffed Peppers

4.9 ★★★★★ | A simple, comforting recipe for Wild Rice and Sausage Stuffed Peppers, with pesto and Parmesan.

Wild Rice and Sausage Stuffed Peppers , By Food Health Coverage .

4,9 ★★★★★ | A simple, comforting recipe for Wild Rice and Sausage Stuffed Peppers, with pesto and Parmesan.

Total Time: 60 Minutes, Servings: 6 Servings



Ingredients :

• 2 cups (cooked) long grain or wild rice
• 6 bell peppers
• olive oil, for the baking dish
• 1 lb (5-6 links) sweet or hot Italian-style chicken sausage
• 1 small yellow onion, minced
• 2 tsp fresh garlic, minced
• 1/4–1/2 cup basil pesto (store-bought or homemade)
• 1/4 cup Parmesan, plus more for serving
• kosher salt and freshly-ground black pepper, to taste

Instructions :

• Cook the rice, according to package directions. Set aside. Preheat the oven to 350 degrees F.
• Cut the tops off of the peppers, and remove the seeds and white pith. Rinsing under water can help to remove stubborn seeds. Drizzle the bottom of a large oven safe casserole dish with olive oil, just enough to coat. Arrange the peppers in the dish. Set aside.
• Cook the sausage in a large skillet over medium heat until browned and cooked through. As the sausage cooks, use a spatula to break it into small pieces. Drain excess grease, as needed; the sausage will brown faster in less liquid. Add the onion and garlic, and cook, stirring occasionally, until the onion softens, about 2-3 minutes.
• Remove from the heat, add the rice and the pesto, and stir to combine. Season with salt and pepper, to taste.
• Fill the peppers with the sausage/rice mixture, and top with a sprinkling of Parmesan. Cover with aluminum foil and bake for 15 minutes. Remove the foil and bake uncovered for an additional 15-20 minutes, until the cheese is melted and golden, and the peppers are cooked through (Think fork tender, not mushy). Serve warm.

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