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Quick Notes: You can really put whatever you want in a pepper and it will be great. You could sub out the meat in these Classic Sausage Stuffed Peppers for ground beef, I just prefer the hot sausage roll myself.
Ingredients
- 6 green peppers
- 1 cup cooked rice
- 1/2lb hot sausage roll (ground sausage)
- 1 can corn
- 1 can black beans
- 1 can diced tomatoes
- about a cup of shredded cheese
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- salt and pepper to taste
Instructions
- Preheat the oven to 375 F.
- Put a large pot of water on to boil over high heat. It needs to be big enough to fit all your peppers cuz we're going to parboil the bitches.
- Cut the tops out of your peppers like you're going to carve a tiny green pumpkin. Hollow out the inside of your tiny green pumpkins as well.
- Toss them in the boiling water and cook covered for about 5-7 minutes. They should be slightly tender but far fro mushy. If you skip this step, your peppers are going to come out of the oven pretty raw. Set the peppers aside and toss the water. We shan't be needing it again.Â
- In a large deep skillet over medium-high heat, brown the sausage. If there's an overabundance of grease, drain it off.
- Drain the black beans and corn and add them to the skillet along with the entirety of the diced tomatoes. Stir together until fully incorporated and allow it to get all bubbly.Â
- Add the cooked rice and seasonings. Mix until well combined and cook until warmed through. Remove from the heat.
- Stuff all your mix into your peppers and stand them upright in a large casserole dish. Cover the tops in cheese.
- Bake uncovered for 20 minutes. Remove from the oven and allow iy yo cool for about ten minutes before serving.Â
