Sausage and Rice Stuffed Peppers

Another stuffed pepper recipe!  I hope you don’t get bored!  We love peppers stuffed in a variety of ways!  My mother, who was an excellent cook, thought there was only one way to prepare each dish.  I’m sure she was following her mother’s footsteps, because my grandmother did the same.  Grandmother didn’t have the availability of a wide variety of ingredients and spices.  They lived through the Depression – and what was grown on the farm was what they had to eat.  Mom still has some of her ration tickets for coffee and sugar.  Everything they cooked was very good – and I followed in their lead when I first started to cook.  But then I branched out using new and different ingredients and techniques.  Then Mr. Brown came along – he loves anything and everything to eat!  It’s been great fun through our 31 years together!

The peppers, tomatoes, leeks and rosemary came from our garden – which we’re fortunate to have this late in the year!  The leeks smelled so good when pulled from the ground!  I put sweet potatoes in the oven to cook with the stuffed peppers – our meal is complete!

Sausage and Rice Stuffed Peppers

  • 3 tablespoons butter
  • 3 leeks, sliced
  • 1 cup basmati rice
  • salt
  • water
  • 6 green peppers, halved
  • 1 pound sausage
  • 3 medium tomatoes
  • 1 sprig rosemary, stem removed and chopped

Preheat oven to 400 degrees.  In a medium pan melt the butter.  Add the leeks, turn the heat to medium, cover and cook for 5 minutes, stirring occasionally.  Wash the rice through 2 or 3 waters and drain.  Add rice to pan and enough water to cover.  Bring to a boil.  Turn heat to medium low and cook for 15 minutes.  While the rice is cooking, peel and core tomatoes; cut into small pieces and put in a large bowl.  With your hands break sausage into small pieces and mix well with tomatoes.  When rice has cooked add to sausage and tomatoes along with the chopped rosemary.  Mix well.  Put pepper halves in a glass dish.  Fill peppers with sausage and rice mixture.  If you have extra it can be cooked in a separate glass dish.  Cover dishes with aluminum foil.  Bake for about 30 minutes.  Remove foil and bake an additional 20 minutes.  Enjoy!

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6 responses to “Sausage and Rice Stuffed Peppers

  1. I haven’t done stuffed peppers in a long time! Thanks for the reminder!:)

  2. One cannot have too many stuffed pepper recipes. These look wonderful, love the leeks.

  3. I’ve not had stuffed peppers in years and yours looks like a great recipe for me to use to get reacquainted. This will make a great dish on a chilly day in the weeks ahead. YUM!

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