After a little research, I found a recipe that happened to include several things I already had on hand {my favorite kind!}. It was easy to put together and turned out to be pretty tasty, too. {The husband cleaned his plate, but c'mon... what else is new?}
Ingredients
- 4 cubanelle pepper, topped and seeded
- 1 small onion, diced
- 1 lb bulk Italian sausage
- 4 garlic clove, mashed and minced
- 14 oz canned crushed tomato
- 6 oz chicken stock
- 1/4 cup chopped fresh basil
- 1 cup precooked rice
- 1/4 cup grated mozzarella cheese
- pinch of cayenne pepper
- salt to taste
Directions
- Preheat oven to 400 degrees. In a large saute pan, cook onions and sausage on high heat for about 5 minutes, until meat is browned and onions are tender.
- Add garlic and cook for about 40 seconds, until fragrant.
- Add crushed tomatoes {I used diced tomatoes & ran them through the blender for a second to cut down on large tomato chunks}, chicken stock, and fresh basil. Stir together until basil is wilted. If mixture is too watery, let cook down until slightly thickened.
- Place mixture into a large bowl with rice, cayenne, and mozzarella cheese. Stir well to combine. Season with salt and pepper to taste.
- Evenly add stuffing to peppers, leaving leftover stuffing in fridge for later on in the week. {I used the extra as a bed for the peppers}.
- Place peppers in a casserole dish and cover with foil. Bake for 40-45 minutes until stuffing is heated through and peppers are tender. Serve hot.
Read more from The Kitchen Prep.