September 23, 2014

Wild Rice and Sausage Stuffed Peppers with Pesto

Wild Rice and Sausage Stuffed Peppers with Pesto | Fork Knife Swoon

After reading this article (forget the accompanying snarky comments), I’m in. You guys, let’s just cook. From scratch. Or mostly. Even on those nights when we’re tired and overwhelmed and don’t particularly feel like cooking dinner at all. Let’s keep going, reaching, trying new recipes and cook meals to be proud of.

And while whipping up a spatchcocked chicken in gravy (and don’t forget side dishes) isn’t a realistic weeknight dinner option for most people, myself included, I appreciate the sentiment of just saying yes to cooking satisfying, healthy meals, at home.

Wild Rice and Sausage Stuffed Peppers with Pesto | Fork Knife Swoon

These rice and sausage stuffed peppers, are totally do-able on a weeknight. I bet you already have most of the ingredients on hand, you can assemble them in advance, and the filling is super flexible – i.e. great for using up leftovers.

If peppers aren’t your thing, the rice and sausage filling would also be delicious stuffed inside tomatoes, zucchini, or mushrooms; simply adjust the cooking time as needed. The peppers fit right into the seasonal transition we’re in right now; the dish utilizes vibrant, end-of-Summer produce, but still feels comforting and hearty enough for these cooler first days of Fall.

Also, at the gentle (and not so gentle) prodding from many of you over the last year, including my own Aunt (Jane, I’m lookin’ at you!), I have decided to start adding the nutritional information for all new Fork Knife Swoon recipes. Please think of these calculated estimates as guidelines, until we can all cook together with the exact same ingredients! I will also be slowly updating older recipes with nutritional info as well. It’s a bit of a laborious process so please bear with me, and hopefully you’ll find this a welcome addition!

Wild Rice and Sausage Stuffed Peppers with Pesto | Fork Knife SwoonWild Rice and Sausage Stuffed Peppers with Pesto | Fork Knife Swoon

4.5 from 2 reviews
Wild Rice and Sausage Stuffed Peppers
 
Prep time
Cook time
Total time
 
Recipe by:
Yield: 6 Servings
Ingredients
  • 2 cups (cooked) long grain or wild rice
  • 6 bell peppers
  • olive oil, for the baking dish
  • 1 lb (5-6 links) sweet or hot Italian-style chicken sausage
  • 1/2 small yellow onion, minced
  • 2 tsp fresh garlic, minced
  • 1/4 cup basil pesto (store-bought or homemade)
  • 1/4 cup Parmesan, plus more for serving
  • kosher salt and freshly-ground black pepper, to taste
Instructions
  1. Cook the rice, according to package directions. Set aside. Preheat the oven to 350 degrees F.
  2. Cut the tops off of the peppers, and remove the seeds and white pith. Rinsing under water can help to remove stubborn seeds. Drizzle the bottom of a large oven safe casserole dish with olive oil, just enough to coat. Arrange the peppers in the dish. Set aside.
  3. Cook the sausage in a large skillet over medium heat until browned and cooked through. As the sausage cooks, use a spatula to break it into small pieces. Drain excess grease, as needed; the sausage will brown faster in less liquid. Add the onion and garlic, and cook, stirring occasionally, until the onion softens, about 2-3 minutes.
  4. Remove from the heat, add the rice and the pesto, and stir to combine. Season with salt and pepper, to taste.
  5. Fill the peppers with the sausage/rice mixture, and top with a sprinkling of Parmesan. Cover with aluminum foil and bake for 15 minutes. Remove the foil and bake uncovered for an additional 15-20 minutes, until the cheese is melted and golden, and the peppers are cooked through (Think fork tender, not mushy). Serve warm.
Nutrition Information
Serving size: 1 Stuffed Pepper Calories: 240 Fat: 10g Carbohydrates: 23g Sugar: 7g Fiber: 3.75g Protein: 15g

 

 

Join the Conversation

Comment Policy: Thank you for taking the time to leave a comment! The most helpful comments include recipe feedback and ratings, along with information on ingredients you may have added or substituted, or advise to other commenters. Disrespectful or abusive comments will be deleted. I do my best to respond to each and every comment, but it may take me a day or two to get back to your question. Thank you for following along!

Leave a Comment & Review

Rate this recipe:  

16 Comments

  • Reply
    Day One-Hundred-and-Thirteen | theylickedtheplatterclean
    June 30, 2015 at 7:56 am

    […] (956) For dinner I made Wild Rice and Sausage Stuffed Peppers (with a few modifications) along with some roasted asparagus, and a side salad with a homemade […]

  • Reply
    21 Recipes That Will Make You LOVE Veggies - Toronto Mommies
    April 25, 2015 at 5:42 pm

    […] Wild Rice and Sausage Stuffed Peppers: In search of a classic, Italian-style stuffed pepper? Look no further: This pesto-enhanced version […]

  • Reply
    sarah
    April 20, 2015 at 4:47 pm

    made these for dinner tonight. huge hit, we all loved them!

    • Reply
      Laura
      April 20, 2015 at 6:51 pm

      Thanks, Sarah! So glad you loved them!!

  • Reply
    Day Thirty-One | theylickedtheplatterclean
    April 9, 2015 at 8:00 am

    […]  Dinner (764) For dinner I made this  recipe for wild rice and sausage stuffed  peppers with pesto. […]

  • Reply
    Day Two | theylickedtheplatterclean
    March 11, 2015 at 6:44 am

    […] (697 calories) For lunch I had the leftovers of these delicious wild rice and sausage stuffed peppers that I made for dinner last week, along with a […]

  • Reply
    21 Recipes That Will Make You LOVE Veggies – TEEN.IE
    January 2, 2015 at 4:21 am

    […] Wild Rice and Sausage Stuffed Peppers: In search of a classic, Italian-style stuffed pepper? Look no further: This pesto-enhanced version […]

  • Reply
    Emily
    November 26, 2014 at 6:40 am

    These were great, but I made some modifications: I made white rice along with the wild rice, because, although I was sure the wild rice would taste like boiled twigs, I still wanted to give it a fair turn. The whole lot went directly in the trash, and I stuck with white rice. I also used an entire cup of pesto, as I kept testing the flavor as I added more and more pesto, and it just wasn’t pesto-y enough for me! Next time, I won’t add salt to the mixture either, because with the addition of the Parmesan, the saltiness was like WHOA. Good stuff, though! Thanks for sharing. 🙂

  • Reply
    taylor @ greens & chocolate
    September 25, 2014 at 1:29 pm

    These stuffed peppers look incredible! I do 90% of my cooking from scratch, if not all of it. I guess there are times I rely on good ‘ol Trader Joe’s for pre-made fried rice and tater tots. My weaknesses 😉

  • Reply
    Laura
    September 25, 2014 at 7:25 am

    Thank you, Rachel! I find cooking relaxing too, especially with a nice glass of wine! 🙂

  • Reply
    Jaclyn
    September 24, 2014 at 9:48 pm

    Your peppers look gorgeous! You should totally teach food photography classes (if you don’t already), I would love to go!

    • Reply
      Laura
      September 25, 2014 at 7:25 am

      You are so sweet, Jaclyn! Thank you!

  • Reply
    Nicole ~ Cooking for Keeps
    September 24, 2014 at 9:56 am

    Beautiful Laura! I’ve toyed around with the idea of adding nutritional information as well…Haven’t taken the plunge yet!

    • Reply
      Laura
      September 24, 2014 at 10:06 am

      Thanks, Nicole! I held off on the nutritional info for a looong time… It’s kind of a pain to do, but I’ve had so many readers ask for it, I decided to finally take the plunge.

  • Reply
    Chris @ Shared Appetite
    September 24, 2014 at 6:24 am

    This is a perfect transition food into fall… looks so comforting! And love that you are adding in nutritional info too… I totally gotta look into doing that!

    • Reply
      Laura
      September 24, 2014 at 7:28 am

      Thanks, Chris!