The Pioneer Woman Tasty Kitchen
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Stuffed Peppers, Baby!

4.00 Mitt(s) 3 Rating(s)3 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 5

Prep:

Cook:

Level: Easy

System:

2

Description

Make this. Eat this. Cry yourself to sleep.

Ingredients

  • 1 cup Wild Rice
  • 4 whole Bell Peppers Of Any Color, Tops Lopped Off And Diced Up To Be Used In The Filling. Innards Removed And Discarded Or Composted
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 cup Yellow Onion, Diced
  • 3 cloves Garlic, Minced
  • 3 whole Italian Sausage Links, Casings Removed
  • 1 Tablespoon Ground Cinnamon
  • 1 teaspoon Freshly Grated Nutmeg
  • 1 Tablespoon Smoked Paprika
  • 1 pinch Crushed Red Pepper Flakes
  • ¼ cups Yellow Raisins
  • 1 pinch Coarse Salt
  • 1 pinch Freshly Ground Pepper
  • 1 carton (26.46 Oz. Size) Pomi Strained Tomatoes, Divided
  • ¼ cups Freshly Grated Parmesan

Preparation

Preheat oven to 350ºF.

Cook the rice in boiling water for about 20 minutes.

Parboil the peppers in boiling water for about 15 minutes, while the rice cooks. When done, slice off the tops and dice the tops.

Heat the oil in a large skillet over medium-high. Add the onion and saute 4 minutes. Add the garlic and bloom 30 seconds. Add the sausage and break up with a wooden spoon. Cook about 5 minutes until fully cooked. Add the cinnamon, nutmeg, paprika, diced bell pepper tops, raisins and a good pinch of salt and pepper. Saute another minute.

Add 1/2 cup of the strained tomatoes and stir to combine.

Stuff each pepper with the sausage mixture and place in a small baking dish. Pour the remaining strained tomatoes around the peppers in the baking dish. Bake 30 minutes.

Switch oven to broiler, sprinkle peppers with cheese, stick it back in for a minute, until the cheese melts and is freaking amazing-looking.

Serve peppers with a good drizzle of the bubbly tomato sauce. There is nothing better in this life, you guys.

2 Comments

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Bev Weidner on 10.19.2011

So sorry I never saw this comment! YES, I accidentally left out where to put the rice in. You basically mix it at the end with everything else, right before stuffing.

Thanks!

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timtimmons on 10.5.2011

I will just assume that sometime in the course of putting all of this together that the rice gets combined with the other cooked ingredients. Other than the measurement and the instruction to cook, nothing is mentioned as to what to do with the rice

3 Reviews

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sweetlorraines on 10.12.2011

I do not eat stuffed peppers…but I ate THESE! umm, umm, umm! Using the red/yellow/orange pepper is not only sweet to eat..but beautiful on the plate. I think you could mix in almost any combination … I had a huge portabello to use up, and sub’d cranberries for the raisins. Something I have found when making stuffed peppers – I now cut my peppers in half (lengthwise) .. much easier to stuff, they dont fall over on the plate, and the portion size is great for smaller appetites.

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linda21 on 10.8.2011

This is a keeper! I used Jasmine rice and omitted the cinnamon and nutmeg to keep it savory and it was a hit.

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timtimmons on 10.5.2011

I must say that this is a very different taste for stuffed bell peppers but moreover that I and my family devoured it. I’ll need to double the recipe next time!

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