Sunday, October 9, 2011

Recipe: Unstuffed Peppers

This was great and so easy.  Both Mia and AJ kept saying, "Yum, yum.  This is yummy, mama." The recipe said it makes four servings, but I plated it with a large green salad, and is enough leftovers for another meal for our family. 

1 Cup long grain rice, cooked (I used white but next time I'll use brown)
1 pound mild italian sausage, casings removed (You could use turkey for a healthier dish)
2 green peppers, chopped
10 ounces mushrooms, sliced
1 red onion, chopped
Olive Oil

Heat about 1 tablespoon olive oil in large skillet over medium-high heat.  Add sausage, break apart, and cook until lightly browned.  Remove sausage from skillet and add to cooked rice.  If there are browned bits on the skillet, you can add a couple splashes of beer, wine, or water to deglaze the pan.  This does two things; makes it easier to clean your pan and, more importantly, it will add TONS of flavor to the dish.  Add two teaspoons more oil to pan.  Add peppers, mushrooms, and onion, and season with salt and pepper.  Cook about five minutes.  Add rice and sausage back to skillet and stir to mix.

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