Wednesday, September 17, 2008

{stuffed green peppers, casserole-style}

A friend shared this recipe with me several years ago, when we were making freezer meals in preparation for her new baby. It has great flavor, and is the perfect alternative to individually-stuffed peppers.


2 large sweet peppers
dash salt
1/3 lb. bulk pork sausage
1/3 c. chopped onion
1-14.5 oz. can diced tomatoes
1 1/2 c. water
1 c. long grain rice
1 T. Worcestershire sauce
1/2 tsp. dried basil or dried oregano, crushed
1/2 c. shredded cheese

In a large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, W sauce, basil or oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer, uncovered, for 15-18 minutes or until rice is tender. Stir in 1/4 c. of the cheese. Chop up peppers into bite-size pieces and layer in bottom of a 2 quart square baking dish. Layer rice mixture on top, then sprinkle with remaining cheese. Bake in a 375 degree oven 15 minutes, or until heated through and cheese is bubbly.


Jewels of a Child said...

thanks for the recipe, I hope the kids will love it

Jewels of a Child said...

we did love it! I love stuffed green peppers except the mushy green pepper part and this was perfect peppery crispy!!!