Stuffed Peppers with Cabbage

09 Oct

Stuffed Peppers with Cabbage
(Makes 4 servings, or 8 servings as part of a bigger meal,
recipe created by Kalyn for ARF/5-a-Day at Sweetnicks)

4 large red bell peppers
2 links hot Italian Sausage (turkey sausage is lower in fat and just as tasty)
1/2 pound ground chuck
1/2 onion, diced small
1-2 T olive oil
1 T minced garlic
8 oz. diced mushrooms, preferably crimini or portobella (if you use regular white mushrooms, be sure to cook off all the liquid)
2 cups very finely chopped cabbage
2 tsp. dried basil
2 tsp. dried oregano (I gotta leave this out! Use thyme instead)
2 cups cooked brown rice (I gotta substitute more cabbage here. too many carbs, unless it’s a carb up day)
1/2 cup coarsely grated Parmesan, plus 4 T for topping peppers
salt, pepper


Preheat oven to 350F/175C. Saute Italian Sausage and ground chuck in large frying pan until well browned, breaking into small pieces with turner as it cooks. Remove meat, pour out fat, and wipe out pan. (If there is a lot of fat, sometimes I rinse the browned meat with very hot water, which washes off the fat.)

Add 1 T olive oil, heat 1 minute, then add onion and saute 3 minutes. Add minced garlic and saute 2 minutes. Add mushrooms, basil, and oregano, and saute 3 minutes.

When mushrooms are soft, add cabbage and more olive oil if needed, and saute until soft, about 3 minutes more. Add meat back into pan and heat through. Turn off heat and mix in brown rice and Parmesan cheese. Season mixture with salt and pepper.

Find a glass dish just large enough to hold the peppers so they will stand upright. Cut off stem end of each pepper and remove seeds. (Save the stem end pieces for another use.) If the other end is not reasonably flat, cut off a thin layer to make a flat bottom on each pepper. (Usually some need this and some don’t.) Fill each pepper with stuffing, packing it in tightly with a spoon. Cover with foil and bake 45 minutes to one hour,
until peppers are fairly soft. When peppers seem nearly done, put about one tablespoon coarsely grated parmesan on the top of each pepper, and bake uncovered 10-15 minutes more, until cheese is browned.
(Note: I baked my peppers for one hour at 350 F before I added the cheese, but it was in a toaster oven, which I sometimes think takes longer to cook things through. You want the peppers to still be a tiny bit crisp for best flavor, so adjust the time accordingly.)
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Posted by on October 9, 2011 in Food & Health



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