Stuffed Bell Peppers with Sausage & Rice

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This recipe is such a great one, so great that we have it multiple times a month!

1 tube mild sausage

3 cups cooked rice

1/4 cup diced tomatoes

Green bell peppers

Seasoning of choice

Fresh mushrooms

Diced onions

1/2 can of cream of mushroom soup

Shredded cheese (optional)

Depending on how much of the filling you add to the peppers, if will vary how many it makes. Cut the tops off of the peppers and discard all seeds. (For me, I prefer to cut them in half as seen in a few from the picture above.) Cook your rice and let it cool. Cook your sausage until brown. Add the mushrooms and onions to the sausage and cook until onions are clear in color. Add seasonings as you wish. (I added garlic salt, pepper and creole seasoning.) Then add diced tomatoes, rice and cream of mushroom. Mix it all, stuff the peppers and place on a cookie sheet or pan. (I would use foil under as it likes to leak juices and it is a pain to clean!) I like to add cheese to the top of mine; almost any cheese would work! Cook on 350* until the tops are brown and the peppers are soft. Oven will vary. I cooked mine about 30 minutes.

Note: Cooking these peppers this way, lightens the strong bite of pepper. I say this because, my son is a super picky eater and will not touch peppers, however he loved this recipe and was asking for more!

Enjoy!

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Hello world!

This is my very first food blog! Yay me! It has taken me some time to get it up and running and as I continue to learn, be patient with me. First, I want to thank you for stopping by to check out my site. Cooking has been a passion of mine since I was a small child. I was born and raised in Mobile, Alabama in a family full of strong independent women who all are amazing cooks. I’ve had the pleasure of watching my mother, my grandmother, as well as many other relatives cook. We had big Sunday suppers, family reunions and huge holiday turn-outs!

I love my southern roots even though I don’t live in the South anymore. I currently live in California with my husband of many years, as well as our teen boys. (One of which, is the pickiest eater I have ever seen!) I would say, I sorta have a California flare on my southern cooking and a HUGE sweet tooth! I have had the pleasure of driving (exploring) from Alabama to California and back multiple times and being able to experience foods in all states. Along the way, I have picked up my own style of cooking.

I have a habit of not using a real recipe when I cook. So, I will continue to work on that so I can be more helpful. Sometimes, I will list ingredients instead of exact measurements and for most cooks, they will understand and appreciate my honesty. It is not about re-creating an exact recipe, it is about making it your own and to your own taste! Lets get to cooking!

One last thing, if you have a request for a certain recipe, please email me at:
beckacancook@gmail.com<