You can’t tell from the photo, but these lovely sweet yellow pepper halves are filled with a flavorful combination of healthy brown rice and crumbled chicken sausage that is flavored with fennel seeds and garlic. And on top? A crunchy topping that also adds extra flavor: panko, fresh thyme and Pecorino cheese.
(To view this recipe, click on the blue title of the blog post above*)
Italian Sausage & Brown Rice-Stuffed Peppers
Ingredients:
- 1 large yellow pepper, halved lengthwise, seeds and ribs removed
- Olive oil
- Salt and pepper
- ¼ lb. crumbled Italian sausage (preferably chicken), cooked through
- ½ cup cooked brown rice
- Panko breadcrumbs
- Parmesan or Pecorino cheese
- Fresh thyme
Directions:
- Preheat the oven to 375 degrees. Drizzle the halved pepper with a touch of olive oil and a pinch of salt and pepper. Roast on an oiled baking sheet for 15-18 minutes, or until tender.
- Combine the cooked sausage and rice in a mixing bowl. Divide amongst the halved, cooked peppers. Top with Panko, cheese and some fresh thyme sprigs. Bake again for 5-7 minutes, or until the filling is heated through.
Tagged: bell peppers, brown rice, fresh thyme, Italian sausage, panko, Pecorino, stuffed peppers, yellow pepper
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