Foodie Friday: Sausage Stuffed Green Peppers

Happy Friday, dear reader. We made it through another week! The Bean and I have returned from a lovely girls' trip to Gettysburg. It was a wonderful way to celebrate my birthday, but more on that later. Before I left, I made a large pan of sausage-stuffed green peppers, and my bib overall-wearing buddy had a quick meal to reheat while we were away. Although Eric is very self-sufficient and an excellent cook, I made sure the fridge had some leftovers in it so he didn't have to go to a lot of trouble after a day of holding down the fort alone. He declared this recipe for sausage-stuffed green peppers was blog-worthy, so here we are. 

Of course, I made these in the crockpot. However, you can also make them in the oven. We all know I have a not-so-secret love affair with my crockpot. The Bean confessed that when she was little, she hated crockpot meals. I was astounded that my darling girl felt so strongly about crockpot meals and never shared this with me. She informed me she never wanted to hurt my feelings. She also shared that now that she is older, when she sees the crockpot on the counter and smells all the good smells, she is like, "Yes! A crockpot meal!"  At least she has found an appreciation for my crockpot love. 

This meal differs from traditional stuffed peppers. The filling is a blend of Italian sausage, rice, chopped portobello mushrooms, and cheese. I was unsure whether the mushrooms would be an acceptable addition because The Bean is a picky eater, but they add delicious flavor and bonus nutrition. This meal was complemented by The Bean and The Bibbed Wonder. Hopefully, your family will enjoy it too. 

 

Sausage-Stuffed Green Peppers

Ingredients:

6 large bell peppers 

1 Tablespoon olive oil

1/2 cup chopped onion 

1 pound uncooked loose Italian sausage 

1 cup chopped portobello mushrooms 

3 garlic cloves, minced

2 teaspoons Italian seasoning (I use Broken Locust's Spicy Italian blend)

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/2 cup chicken broth

2  cups shredded mozzarella cheese, divided

2 cups cooked rice 

Directions:

Prep The Peppers: Wash the peppers in cool water. Cut the tops off the peppers approximately 1/4 of the way down. Pull out the core and seeds, rinse the peppers, and drain them after removing the insides.

Line the peppers, cut side up, in the crockpot or in a large baking dish prepared with olive oil or cooking spray. 

In a large bowl, mix all ingredients (I use my well-washed hands) until thoroughly combined. Keep one cup of the cheese for topping the peppers.

Fill the peppers with the sausage blend, and top with the remaining cheese.

If cooking in the crockpot, cook on the low setting for 6 to 8 hours. 

If cooking in the oven, preheat the oven to 375 degrees and cook for 1 hour.

I served this meal with mashed potatoes, but you could also serve it with a baked potato.  

This meal is a fresh take on a classic comfort dish. It's the perfect meal for these chilly autumn evenings. Enjoy. 

On this seasonal fall Friday, stay safe, be smart, enjoy simple and delicious food, and keep washing your hands.