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!
Servings: 4 people
Calories: 424kcal
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