Monday, March 26, 2012

What's for Dinner: Spicy Stuffed Peppers

Spicy Stuffed Peppers

I used 1 package of Johnsonville Hot Italian Sausage. I removed the casing first and cut them into 1 inch balls.

I made my sauce like I would if I were making spaghetti, using 100% Natural Prego.

I added cooked white rice to my sauce and stirred well (I used 1 cup of uncooked white jasmine rice and cooked it according to directions). I cut off the tops, cleaned out the seeds and blanched the green peppers in hot boiling water for about 10 minutes. 
Note: If your peppers don't stand up straight due to unevenness, you can cut the bottoms off.

 Next, I lined a pan with foil, and then spread a small amount of the mixture on the bottom. Placed the peppers inside the pan and stuff each one with the filling.

 I added 1 slice of Sargento provolone cheese to each pepper. You can use any kind of cheese you like. Now there ready to go in the oven on 375 degrees for about 20 to 25 minutes depending or your desired softness of the pepper.

All done! Serve with garlic bread!

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