Stuffed Peppers [RECIPE]

Stuffed Peppers

Our grown-up stuffed peppers are a new spin on a family favorite. (Photo by Jathan Fink, Jadeworks Entertainment)

Growing up, both our mothers made stuffed peppers for dinner because it was an inexpensive and wholesome meal that stretched a few ingredients to feed our families. However, I prefer this grown-up version because it incorporates sweet red peppers, flavored chicken sausage instead of beef, and Near East’s toasted pine nut couscous mix which adds a bit of spice to the filling. This recipe is pretty forgiving though, so feel free to substitute whatever ground meat you may have on hand. You can also use rice like our moms did if couscous isn’t available. 

PREP: 10 minutes
COOK: 1 hour 10 minutes

INGREDIENTS

  • 1 tablespoon extra virgin olive oil
  • 1 medium white onion, chopped
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground pepper
  • 1 pound fresh Italian chicken or turkey sausage, removed from casing
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 (5.6 ounce) box Near East couscous mix toasted pine nut or 3/4 cup couscous
  • 3 large red bell peppers (about 2 pounds), halved lengthwise, seeds and ribs removed
  • 1/2 cup shredded Italian cheese blend (about 2 ounces)

DIRECTIONS

  1. Preheat oven to 400°F. In a large dutch oven, heat oil over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onion is translucent, about 3 minutes.
  2. Add sausage and cook, breaking up into small pieces, until lightly browned, about 4 minutes. Add tomatoes and 1 cup water; cook until slightly thickened, about 5 minutes. Remove from heat and stir in couscous and seasoning packet, if using Near East mix.
  3. Fill pepper halves with couscous mixture. Arrange peppers in a 13 x 9-inch glass baking dish. Add 1/2 cup water to pan. Cover with aluminum foil, and bake until peppers are tender, 35 to 40 minutes. Remove foil, sprinkle with cheese. Return to oven and bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes more.

YIELDS: 6 servings

©2016 Jadeworks Entertainment.

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About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

One Response to Stuffed Peppers [RECIPE]

  1. Pingback: Where Did Summer Go? | Jathan Fink

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