Chicken Apple Sausage and Rice Stuffed Peppers
(from earlyriser’s recipe box)
From the coupon flyer for Sept 12, 2011
Source: RecipeThing user calibali0
Serves 4 peopleCategories: appetizer, not tried
Ingredients
- 1 cup Jasmine or White rice
- 2 cups low sodium chicken broth
- 4 large bell peppers (red, yellow or orange)
- 2 tsp olive oil, divided
- salt and pepper
- 1 package (12 oz) Chicken Apple Sausage, sliced on thin bias
- 1 1/2 cup cup onion, chopped
- 1/2 cup celery
- 8 oz cremini mushrooms, sliced
- 1/2 cup dried cranberries
- 1/2 cup chopped red apple
- 1/2 cup chopped dried apricots
- 1/2 cup golden raisins
- 1 tsp fresh sage chopped
- 1 tsp fresh oregano chopped
Directions
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Prepare the rice according to package directions substituting chicken broth for water. Preheat oven to 350F.
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Cut tops off peppers and remove seeds and veins. Rub peppers with 1 tsp olive oil and slightly salt and pepper the inside. Place peppers cute side up in a baking dish. Roast for 30 minutes or until peppers are tender.
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Meanwhile, heat remaining teaspoon of olive oil in a large skillet over medium heat. Saute sausage until lightly browned. Add onions and celery and continue to saute 4 minutes.
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Add mushrooms and cook until all vegetables are tender.
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Add cranberries, apple, apricots, raisins, sage and oregano. Cook and stir until fruit is softened, about 5 minutes.
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Stir in cooked rice and heat through. Season with salt and pepper, if desired. Fill prepared peppers with sausage / rice mixture.
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Serve immediately