Rice and Veggie Sausage Stuffed Peppers

Here’s a great healthy alternative to the traditional Italian sausage and pepper combination. I don’t do pork. I use veggie sausage and whole peppers.

I made this recipe up as I went along. If you know me, you know that I don’t measure anything. So bare with me and use your judgment. They were delicious and super healthy! Buon Appetito!

Serves 4 (plus extra stuffing)

4 bell peppers (various colors)
1 cup brown rice (Trader Joe’s quick cook organic brown basmati rice)
vegetable stock (optional)
½ onion
olive oil
1 cup chopped mushrooms (crimini, shitake, or your favorite)
3 chopped veggie sausages (or turkey or chicken sausages)
½ bag of chopped kale (I buy this from Trader Joe’s as well)
2 peeled carrots
salt and pepper to taste
A mixed seasoning (like a taco seasoning or a rub, red in color from paprika)
white wine

Preheat the oven to 375 degrees. Cut the tops of the peppers and clean out the seeds. Place them on a baking sheet and into to the oven while you prepare the stuffing. Total baking time about 25 minutes.

Start your rice. Follow the directions on the bag. I replace half of the water with reduced sodium vegetable stock for added flavor.

In a large pan add chopped onion and cover it in olive oil. Let the mushrooms cook over medium to medium high heat until they turn translucent. Add mushrooms for a few minutes and then add the chopped sausages. Add a little more olive oil and cook until the sausage browns. (Total cooking time at least 15 minutes from the start) Add all seasoning to taste, chopped kale, carrot slices and a few dashes of white wine. Cover and let cook for 3 more minutes before turning off the heat. Let sit until kale is bright green and cooked.

By now, your peppers should be ready to be taken out of the oven and stuffed with your goodness. You can add some parmesan cheese to your rice mixture or simply garnish with it.