Johnsonville Apple Chicken Sausage and Rice Stuffed Peppers

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This is not your ordinary stuffed pepper recipe! Enjoy a fantastic blend of sweet and savory in this outstanding dish featuring Apple Chicken Sausage.

Johnsonville Apple Chicken Sausage and Rice Stuffed Peppers

What you need

  • 1cup
    Mahatma® Jasmine Rice or Mahatma® White Rice
  • 2cups
    low sodium chicken broth
  • 4large
    red, yellow, or orange bell peppers
  • 2tsps.
    olive oil, divided
  • salt and ground black pepper
  • 1pkg.
    (12 oz.) Johnsonville Chicken Apple Sausage, sliced on thin bias
  • 1-1/2cups
    onion, chopped
  • 1/2cup
    celery, chopped
  • 8oz.
    cremini mushrooms, sliced
  • 1/2cup
    dried cranberries
  • 1/2cup
    red apple, chopped
  • 1/2cup
    dried apricots, chopped
  • 1/2cup
    golden raisins
  • 1tsp.
    fresh sage, chopped
  • 1tsp.
    fresh oregano, chopped

Preparation

  • 1
    Prepare rice according to package directions substituting chicken broth for water.
  • 2
    Preheat oven to 350°F.
  • 3
    Cut tops off peppers and remove seeds and veins. Rub peppers with 1 teaspoon olive oil and slightly salt and pepper the inside.
  • 4
    Place peppers cut side up in a baking dish. Roast for 30 minutes or until peppers are tender.
  • 5
    Meanwhile heat remaining teaspoon of olive oil in a large skillet over medium heat. Sauté sausage until lightly browned.
  • 6
    Add onions and celery and continue to sauté 4 minutes.
  • 7
    Add mushrooms and cook until vegetables are tender.
  • 8
    Add cranberries, apple, apricots, raisins, sage, and oregano. Cook and stir until fruit is softened, about 5 minutes.
  • 9
    Stir in cooked rice and heat through.
  • 10
    Season with salt and pepper, if desired.
  • 11
    Fill prepared peppers with sausage/rice mixture.
  • 12
    Serve immediately.

Johnsonville Apple Chicken Sausage and Rice Stuffed Peppers