Smoked Sausage & Rice Stuffed Peppers
Total Time50 mins
Skill LevelIntermediate
Servings4
Rating
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Total Time50 mins
Skill LevelIntermediate
Servings4
Rating
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Key IngredientOriginal Skinless Smoked Sausage Rope
AboutSausage and peppers are the perfect combo, and just the beginning of this incredibly satisfying dish.
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Ingredients
1/2 pkg(s) Eckrich Skinless Smoked Sausage, sliced in half, lengthwise 1 Tsp. butter 1/2 cup(s) chopped onion 3/4 cup(s) long grain white rice 1 - 1/2 cup(s) water 3 whole large bell peppers, halved lengthwise, seeds and ribs removed 1 Tsp. salt, divided 1/4 Tsp. black pepper 1 Tsp. dried basil or oregano 2 cup(s) baby spinach, coarsely chopped 1 whole tomato, chopped
Key IngredientOriginal Skinless Smoked Sausage Rope
Original Skinless Smoked Sausage RopeKey IngredientOriginal Skinless Smoked Sausage Rope
Directions
1Preheat oven to 400ºF.
2Slice Eckrich Smoked Sausage in half lengthwise. Place on one end of well-greased rimmed baking pan (15-inch x 11-inch).
3In a 3-quart saucepan, melt butter over medium heat. Add the onion and garlic, cook 2 to 3 minutes or until slightly tender, stirring occasionally. Add the rice and water; bring to a boil. Reduce heat to medium-low; cook covered for 15 to 20 minutes or until water is absorbed and rice is tender.
4Meanwhile, sprinkle the inside of bell peppers with ½ teaspoon of the salt; place face down on pan with sausage. Bake 20 minutes or until peppers are tender. Cut sausage into bite-sized slices.
5Stir remaining ½ teaspoon salt, pepper, basil, spinach, tomato and sausage into rice mixture; cover and let stand several minutes to heat thoroughly. Flip peppers onto serving platter; fill with sausage and rice mixture.
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