Stuffed Peppers
- 2 cups Turkey Sausage, Cooked
- 3 cups Rice, Cooked
- 1 can Black Beans, Rinsed And Drained (15 Oz Can)
- 3/4 cups Tomato Sauce
- 1 whole Tomato, Small Diced
- 1 clove Garlic, Minced
- 13 cups Red Onion, Minced
- 3/4 cups Cheese, Grated, Whatever Kind You Like, And A Little Extra For Topping
- 3 ounces, weight Goat Cheese Crumbled
- 2 Tablespoons Fresh Parsley, Minced, Extra For Garnish
- 1/2 teaspoons Dried Thyme
- 1 teaspoon Ground Paprika
- 1 teaspoon Ground Cumin
- 1/2 teaspoons Salt
- 1/4 teaspoons Black Pepper
- 5 whole Bell Peppers, Any Color You Would Like
- Olive Oil, For Drizzling
- 1.
- Preheat oven to 375 F.
- 2.
- Into a large mixing bowl, add all ingredients except for the peppers and oil.
- Stir until well mixed.
- 3.
- Fill a large pot with water and bring to a boil.
- 4.
- Cut peppers in half, down to the bottom from the stem.
- Clean out the ribs and the seeds of the pepper.
- 5.
- Place peppers in the boiling water for about 4 minutes, until tender, but not too soft.
- Remove them from the water using a kitchen spider or tongs and place peppers on a paper towel or dish towel to drain off excess water.
- 6.
- Place peppers on a rimmed sheet pan cut side up.
- Drizzle with a little bit of olive oil, rub it in the inside of the pepper and the sides and stem so they dont burn.
- 7.
- Scoop about 1/2 cup to 3/4 cup of filling into each pepper.
- You will be able to eyeball how much you need.
- 8.
- Top each pepper with a little bit of grated cheese.
- Place peppers in the oven for about 25 minutes, or until filling is heated through.
- 9.
- Garnish with minced fresh parsley, if desired.
- 10.
- Enjoy!
turkey sausage, rice, black beans, tomato sauce, tomato, clove garlic, red onion, cheese, fresh parsley, thyme, ground paprika, ground cumin, salt, black pepper, bell peppers, olive oil
Taken from tastykitchen.com/recipes/main-courses/stuffed-peppers-14/ (may not work)