Back when I didn’t like eating green anything, I had to be creative in order to get my daily servings of vegetables. This recipe helped! The peppers are delicious when stuffed with such flavorful insides.
- 4 large green bell peppers (or 6 smaller green bell peppers) with tops, seeds, and membranes removed
- 1/2 onion
- 1 pound sausage
- 2 cups cooked rice or quinoa
- 1 (8 ounce) can tomato sauce
- salt and pepper to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon oregano
- 1/2 packet of Lipton’s onion dip mix
- Pinch red pepper flakes (or more to taste)
Preheat the oven to 350 degrees F.
In a large pot of boiling water, add peppers and blanch until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.
In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and cook until soft, stirring often, about 3 minutes. Add the sausage and rest of seasonings (salt, pepper, oregano, Italian seasoning, pepper flakes, onion dip mix). Cook until the meat is browned, stirring with a heavy spoon to break up the lumps. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning to taste as necessary.
Stuff peppers with mixture and slice bottoms of peppers as necessary so they sit well. Cover the pan with foil and bake peppers for 1 hour. After 1 hour, remove the foil. Add cheese (and extra tomato / spaghetti sauce if desired) on top and bake until cheese is melted.