Wild Rice & Sausage Stuffed Peppers

Wild Rice & Sausage Stuffed Peppers

Originally Posted October 7, 2014. Updated 12/16/2020

These Wild Rice and Sausage Stuffed Peppers are a little bit of work, but with a huge flavour payoff. Great for make-head meals, too!

Wild Rice and Sausage Stuffed Peppers

After the past few months of takeout, convenience foods, and generally processed crap, it feels really good to have my schedule freed up enough to get back to cooking for fun.

Add in the fact that we're now trying to eat a bit healthier - more veggies, less processed stuff, etc - AND the fact that the cooler temps make me want to spend a bunch of time in the kitchen?

... we've been eating WELL lately.

Last night, I put together this stuffed peppers recipe to satisfy a few cravings and situations at once:

- We hadn't had wild rice in AGES and it sounded good.

- We had some spinach that had seen better days

and

- I wanted to use up the last little bit of our sage plant outside, before the temperature kills it.

Hubby had mentioned stuffed peppers while at the farmer's market this weekend, and this seemed like a good way to make use of everything.

... the filling ALMOST didn't make it into the peppers.

I think we would have been perfectly happy standing over the stove and just snarfing the lot of it straight from the pan! SO good.

Also, if you're interested in gluten-free cooking and baking, you should definitely check out my gluten-free cookbooks: Beyond Flour: A Fresh Approach to Gluten Free Cooking & Baking, and the sequel... Beyond Flour 2. You can order them right here on my website, through Amazon, or through any major bookseller.

Anyway, enjoy these Wild Rice and Sausage Stuffed Peppers!

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4.67 from 3 votes

Wild Rice and Sausage Stuffed Peppers

I love wild rice. These Wild Rice and Sausage Stuffed Peppers are a little bit of work, but with a huge flavour payoff. Great for make-head meals, too!

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Main Course

Cuisine: American, Gluten-free

Servings: 4 people

Calories: 424kcal

Author: Marie Porter

Equipment

• 8 inch square glass dish

Ingredients

• 4 green bell peppers*
• 1 tablespoon olive oil
• 1 yellow onion chopped
• 8 oz sliced mushrooms of choice We use Baby Bella
• 3 garlic cloves pressed
• 12-16 oz sausage chub
• 3 cups fresh baby spinach ripped up
• 2 cups cooked wild rice
• 1 tablespoon finely chopped sage
• salt and pepper
• 1 cup chicken stock or broth

Instructions

• Preheat oven to 350 F
• Carefully slice the tops off each of the bell pepper, scoops seeds out and discard. Arrange seeded peppers in a small baking pan – I use an 8 x 8″ square brownie pan.
• Saute onion, mushrooms, and garlic until vegetables are soft.
• Add sausage meat, continue continue cooking – breaking up sausage into small bits – until sausage meat is browned.
• Add spinach, cooking until spinach is well wilted. Stir in wild rice and sage, season with salt and pepper to taste.
• Stuff filling into peppers, arrange any extra filing in between peppers. Pour chicken broth over peppers.
• Bake for about 40 minutes, serve hot!

Notes

* We like our stuffed peppers warm but crispy. For softer stuffed peppers, cook seeded peppers in boiling water for about 5 minutes, and drain well before stuffing.

Nutrition

Calories: 424kcal | Carbohydrates: 31g | Protein: 22g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 686mg | Potassium: 920mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2614IU | Vitamin C: 107mg | Calcium: 62mg | Iron: 3mg

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