Yes, this is a repeat recipe, kind-of. One of the 1st recipes I posted on this blog was for stuffed peppers. But being new to blogging, I didn’t include any pictures. AND my recipe has gotten so much better than it was!
I had a Monday off, so I decided my “leisure” activity would be to explore a new local meat market. Based on Yelp reviews, I decided to head to McKinnon’s Meat Market in Somerville. I picked up a whole stock of meats, included some amazing looking fresh ground hot italian pork sausage. The second I picked it up I knew I was going to try it out in my stuffed peppers recipe.
For all my vegetarian friends out there, you can also make this recipe with soy crumbles, so don’t discount it yet! As a matter of fact, before using the sausage, soy crumbles were my favorite “meat” choice for this dish!
- 2 peppers (can use green, red, yellow or orange)
- 1 tablespoon olive oil
- 1 clove garlic, chopped
- 8 oz tomato sauce
- 15 oz diced tomatoes
- 3/4 cup ketchup
- 1/2 cup water
- 1-2 teaspoons cumin
- 1 lb ground hot sausage (can also use soy crumbles, ground pork, ground beef, ground turkey or ground chicken)
- 1 small Vidalia onion chopped
- 1.5 cups cooked brown rice
- Cut tops off of peppers and seed them
- Place peppers, open side down, and tops in baking dish
- Cover with tin foil and place in the cold oven
- Preheat oven to 375. Peppers will begin to soften as oven heats.
- Remove the peppers when the temperature hits 375. Leave the foil on the peppers so they can steam.
- In a medium saucepan, heat olive oil
- Brown garlic
- Add tomato sauce, diced tomatoes, water and ketchup
- Bring to a boil
- Add cumin, stir
- Let simmer on low, stirring occasionally, until ready to use
- Meanwhile, brown sausage in a large saute pan
- When sausage is almost browned, add chopped onions
- Allow to brown for 5 – 8 minutes
- Add cooked rice to the sausage mixture and stir well
- Cook over medium-low heat, stirring frequently, for 5 – 8 minutes
- Add 1.5 cups of the prepared sauce to the meat mixture, stir well
- Cook over medium-low heat, stirring frequently, for approximately 5 minutes
- Uncover the peppers and stuff each one with as much of the meat mixture as possible
- Fill the rest of the pan with the remaining mixture. Placing mixture around under and beside peppers
- Spoon the remaining sauce over the dish
- Bake, uncovered, for 25 – 30 minutes