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Easy Wild Rice and Sausage Stuffed Peppers with Pesto via forkknifeswoon.com | @forkknifeswoon

Wild Rice and Sausage Stuffed Peppers


  • Author: Fork Knife Swoon
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 6 Servings 1x

Ingredients

Scale
  • 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 small yellow onion, minced
  • 2 tsp fresh garlic, minced
  • 1/41/2 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

  • Serving Size: 1 Stuffed Pepper
  • Calories: 240
  • Sugar: 7g
  • Fat: 10g
  • Carbohydrates: 23g
  • Fiber: 3.75g
  • Protein: 15g