Johnsonville Apple Chicken Sausage and Rice Stuffed Peppers
1 cup Mahatma® Jasmine Rice or Mahatma® White Rice
2 cups low sodium chicken broth
4 large red, yellow, or orange bell peppers
2 teaspoons olive oil, divided
salt and ground black pepper
1 package (12 ounce) JOHNSONVILLE® Apple Chicken Sausage , sliced on thin bias
1-1/2 cups onion, chopped
1/2 cup celery, chopped
8 ounces cremini mushrooms, sliced
1/2 cup dried cranberries
1/2 cup red apple, chopped
1/2 cup dried apricots, chopped
1/2 cup golden raisins
1 teaspoon fresh sage, chopped
1 teaspoon fresh oregano, chopped
Prepare rice according to package directions substituting chicken broth for water.
Preheat oven to 350°F.
Cut tops off peppers and remove seeds and veins. Rub peppers with 1 teaspoon olive oil and slightly salt and pepper the inside.
Place peppers cut side up in a baking dish. Roast for 30 minutes or until peppers are tender.
Meanwhile heat remaining teaspoon of olive oil in a large skillet over medium heat. Sauté sausage until lightly browned.
Add onions and celery and continue to sauté 4 minutes.
Add mushrooms and cook until vegetables are tender.
Add cranberries, apple, apricots, raisins, sage, and oregano. Cook and stir until fruit is softened, about 5 minutes.
Stir in cooked rice and heat through.
Season with salt and pepper, if desired.
Fill prepared peppers with sausage/rice mixture.
Recipe found here: Johnsonville Apple Chicken Sausage and Rice Stuffed Peppers
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