Easy wild rice and sausage stuffed peppers, with basil pesto and parmesan, are healthy, full of flavor, and make a wonderful weeknight dinner.
After reading this article (ignoring the accompanying snarky comments), I was reminded that sometimes it’s important to 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. That trying new recipes and cooking wholesome, homecooked meals is something to be proud of.
And while whipping up a spatchcocked chicken in gravy isn’t a realistic weeknight dinner option for most people, myself included, I appreciate the sentiment of just saying yes to cooking simple, satisfying, healthy meals, at home.
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!Print