Isernio’s Roasted Garlic & Herb Ground Chicken Sausage adds instant flavor to this easy and healthy recipe. Slicing the peppers lengthwise (as opposed to filling them from the top) yields perfectly-sized individual portions – plus, it’s a great way to use up leftover rice or marinara sauce!
Simple Stuffed Peppers
Ingredients
- cooking oil
- 1 pkg Isernio’s Roasted Garlic & Herb Ground Chicken Sausage Meal Starter
- 4-5 bell peppers
- 1.5 cups cooked rice
- 1/2 onion, diced
- 1 14.5-oz can crushed tomatoes
- 1 tsp. Italian seasoning
- 4oz mozzarella cheese, shredded
- ½ cup parmesan cheese, shredded
- Salt + pepper to taste
Instructions
- Preheat your oven to 450 degrees.
- Halve your peppers lengthwise and scoop out the seeds. Brush the peppers with oil inside and out, and lightly salt & pepper the inside of the peppers. Roast at 450 degrees for 15 minutes.
- Meanwhile, heat 1 Tb cooking oil over medium heat and saute the onions until soft. Add 1 package of Isernio’s Roasted Garlic & Herb Ground Chicken Sausage Meal Starter, breaking it up into crumbles as it cooks.
- Once the sausage is cooked through stir in the crushed tomatoes and Italian seasoning. Simmer until thickened – about ten minutes.
- Turn off the heat and stir in the rice and cheeses, reserving some of the cheese for topping. Salt and pepper to taste.
- Reduce the oven temperature to 350. Fill the peppers with the sausage-and-rice mixture and top with the reserved cheese.
- Bake at 350 degrees for five minutes, then turn on the broiler. Broil until the cheese browns. This may take 1-3 minutes depending on your broiler; watch it closely so the cheese doesn’t burn. Allow to sit for five minutes before serving.
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