Ingredients with Measurements:
- 4 large bell peppers
- 1 pound Sizzlean breakfast sausage
- 1 cup cooked rice
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped mushrooms
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon garlic powder
- Salt and pepper to taste
Special equipment needed:
- Large baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a large skillet, cook the Sizzlean breakfast sausage over medium heat until browned and cooked through.
4. Add the chopped onion, celery, and mushrooms to the skillet and cook until the vegetables are tender.
5. Stir in the cooked rice, shredded cheddar cheese, chopped parsley, garlic powder, salt, and pepper.
6. Stuff the mixture into the bell peppers and place them in a large baking dish.
7. Cover the baking dish with aluminum foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 22g
Carbohydrates: 28g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the Sizzlean breakfast sausage.
- Brown rice or quinoa can be substituted for the white rice.
- Any type of cheese can be substituted for the cheddar cheese.
Variations:
- Add diced tomatoes or tomato sauce to the filling mixture for a more tomato-y flavor.
- Use different types of bell peppers, such as red or yellow, for a colorful presentation.
- Add a can of black beans or corn to the filling mixture for added texture and flavor.
Tips and tricks:
- Make sure to remove all of the seeds and membranes from the bell peppers to prevent bitterness.
- Use a spoon to stuff the filling mixture into the bell peppers to avoid making a mess.
- If the peppers are not standing up straight in the baking dish, cut a small slice off the bottom to create a flat surface.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in a microwave-safe dish and microwave on high for 2-3 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side salad for a fresh and colorful presentation.
Garnishes:
Garnish with chopped fresh parsley or cilantro for added flavor and color.
Pairings:
Serve with a side of garlic bread or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Steamed broccoli
Troubleshooting advice:
If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
Food safety advice:
Make sure to cook the Sizzlean breakfast sausage to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The dish is believed to have originated in Spain and was brought to the Americas by Spanish explorers.
Flavor profiles:
The Sizzlean breakfast sausage adds a savory and slightly spicy flavor to the dish, while the cheese and vegetables add a creamy and slightly sweet flavor.
Serving suggestions:
Serve the stuffed peppers hot with a side of your choice.
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Taste: Savory, Tangy, Spicy, Herbaceous, Smoky