Sorry about the picture. It doesn’t do them justice. We were so hungry we ate them right out of the oven and I forgot to take a picture. Then after my first bite, my senses came back to me, and I remembered. I scrambled to take a picture of what was left of my stuffed pepper and tried to soothe my soul with another bite. It worked.

These peppers are beyond easy and are very very customizable. Do chicken instead of sausage, or quinoa instead of rice, maybe some squash instead of mushrooms. Anything is possible!

Then you can freeze the stuffed peppers or just the filling and pop it in the oven whenever you need a quick tasty home-cooked meal.

First thing you wanna do is preheat your oven to 350F

Then cook your rice according to the instructions of the package you’re using. (If you’re using basmati: I like to rinse my rice till the water runs clear. Then add 2 cups of water and 1 cup of rice to a pot. Bring to boil, stir, cover and reduce to simmer. Cook for 10min. Turn of heat and leave covered for another 5mins. Then fluff rice with a fork and it’s done).

Then brown the sausage in a pot.

 

Take the stems off the mushrooms and roughly chop them. Add the mushrooms, onions and garlic to browned sausage.

 

Add seasonings to sausage and veggies and allow them to cook down. This takes a little while. Enough time to grab a glass of wine and use the new Houdini aerator I got from Ross at a discounted price! I love the home section of Ross. Diamonds in the rough there. Diamonds. In. The. Rough. Here’s the beauty:

Cut the tops off of your peppers and deseed them and chop up your green onions.

Word to the wise. Don’t choose deformed peppers like I did. Smooth ones will be much easier to stuff.

Once the sausage and veggies have cooked down, taste them and adjust seasonings to taste. If too flavorful add lemon juice or water and cook a few more minutes. If too bland add more spices, duh.

Mix rice, sausage mixture, cheese and green onions in a large bowl.

 

 

 

Stuff mixture into peppers and bake at 350F until peppers are tender. About 15-20mins.

 

Enjoy!

[yumprint-recipe id=’11’]