For the past four years, I thought Eric didn’t like stuffed peppers. Then last week, he requested them for dinner. This was my face.
But I was more than happy to oblige. I love stuffed peppers. I have a recipe I like that uses brown rice and veggies, but Eric insisted that some sort of meat needed to be involved. So I created these.
Stuffed peppers never photograph well. But it sure was tasty.
Now just a note, I used turkey sausage that had been precooked in my homemade pasta sauce, but you could use any meat you want. Just plain ground turkey would also be good. Just add some extra seasonings.
Turkey Sausage Stuffed Peppers
2 red bell peppers, halved and cleaned out
2 links spicy Italian turkey sausage, cooked and crumbled
1 cup cooked white or brown rice
1/4 cup tomato sauce
1 tsp Italian seasoning
1/4 cup chicken broth
Salt and pepper to taste
Cheese for garnish, optional (I used goat cheese, Eric used parmesan)
1) Preheat oven to 400 degrees.
2) Mix the turkey sausage, rice, tomato sauce and seasonings together in a bowl. Spoon the filling in to the pepper halves.
3) Place filled peppers in a casserole dish. Pour chicken broth in to dish. Cover tightly with tin foil. Bake for 30 minutes or until pepper is tender. Top with cheese, if desired, and serve.