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I love stuffed peppers, whether they’re red, green, yellow, orange or purple. In fact, when making several at a time, I use a couple of each color.

6 bell peppers, 1 lb. turkey sausage, 4 c. cooked brown rice, 1 canned chopped green chilies, 2 c. tomato sauce,  2 c. shredded pepper jack cheese

Preheat oven 400ºF. Blanch peppers in boiling water for 5 minutes. Chop sausage, brown and drain the grease. Add rice, chilies and sauce to meat and heat. Add cheese and remove once melted. Separate mixture equally and stuff into prepared peppers, place into a 9″ x 9″ baking dish. Top stuffed peppers with another spoonful of tomato sauce. Bake for 20 minutes or until peppers are tender.

Prepping the peppers

Prepping the peppers

*The store was out of turkey sausage, so I used regular sausage for Hubster and omitted it from mine. I also added some jalepeños to give Hubster an extra kick…

*Some turkey sausage come in pork casings and I won’t buy or eat it. It’s very rare for me to find turkey sausage, sometimes I make my own, remembering to add fennel to the recipe. In that case, I don’t shape it, I cook it like ground meat.