Tuesday, February 1, 2011

Herb Stuffed Bell Peppers


4 large sweet red peppers
1 pound Jimmy Dean Sausage
1/2 chopped onion
3 cups cooked brown rice
2 tablespoon dried parsley flakes
1 teaspoon salt
1 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1 (8 ounce) can tomato sauce
1/4 cup chicken broth
2 teaspoons balsamic vinegar
2 1/2 teaspoons dried basil
1/4 cup grated Parmesan 
1/4 cup grated mild cheddar

Pick nice fat red bell peppers, wash and cut tops like a pumpkin
and remove seeds.

Bring a pot of water to a boil and blanch the peppers for
about 7-10 minutes

In a skillet cook sausage and onion over medium heat until meat
is no longer pink; drain. Remove from the heat; stir in the rice,
parsley, salt, cayenne and allspice. In a small saucepan, bring
tomato sauce and broth to a boil. Stir in the vinegar, basil and
Parmesan cheese. Then mix all ingredients and spoon into peppers.
Place in a greased shallow 1-qt. baking dish.

Cover and bake at 350 degrees F for 30 minutes. Sprinkle with
 cheddar cheese. Bake, uncovered, for 5-10 minutes or until
peppers are tender. 

1 comment:

  1. Hi! I just found your blog by searching Google for a recipe for stuffed bell peppers. These look fabulous! I will be making these as soon as possible. =]