Thursday, September 15, 2011

Chicken Apple Sausage and Rice Stuffed Peppers


1 cup  Jasmine Rice or  White Rice
2 cups low sodium chicken broth
4  large red, yellow or orange bell peppers
2 tsps olive oil, divided
salt and ground black pepper
1 pkg (12 oz.) Johnsonville Chicken Apple Sausage, sliced on thin bias
1 1/2 cups onion, chopped
1/2 cup celery, chopped
8 ozs. cremini mushrooms, sliced
1/2 cup dried cranberries
1/2 cup red apple, chopped
1/2 cup dried apricots, chopped
1/2 cup golden raisins
1 tsp fresh sage, chopped
1 tsp fresh oregano, chopped


Prepare rice according to package directions substituting chicken broth for water.  Preheat oven to 350°F.

Cut tops off peppers and remove seeds and veins.  Rub peppers with 1 teaspoon olive oil and slightly salt and pepper the inside.  Place peppers cut side up in a baking dish.  Roast for 30 minutes or until peppers are tender.

Meanwhile heat remaining teaspoon of olive oil in a large skillet over medium heat.  Sauté sausage until lightly browned.  Add onions and celery and continue to sauté 4 minutes.  Add mushrooms and cook until vegetables are tender.  Add cranberries, apple, apricots, raisins, sage and oregano.  Cook and stir until fruit is softened, about 5 minutes.  Stir in cooked rice and heat through.  Season with salt and pepper, if desired.

Fill prepared peppers with sausage/rice mixture.  Serve immediately.

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