Johnsonville Apple Chicken Sausage and Rice Stuffed Peppers

5 of 5 Average Rating (4 total reviews)
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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

  • 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

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.

5 of 5 Average Rating (4 total reviews)
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So DELICIOUS!

by lisa07 1 year ago
I made this and felt like I was at a gourmet restaurant. This is a great recipe and even my 8 year old daughter ate it!
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Healthy and very yummy!

by Maria 1 year ago
I loved this dish. It was very easy to make with ingredients you can easily find. Even my picky 13 year old loved it. I am most defiantly making it again.
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yummy and colorful

by MomToThreeGirls 1 year ago
I made these today and instead of using sage and oregano, I used basil and garlic (McCormick just a pinch) My family gobbled them up. Will definitely make again and share this recipe with others.
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This recipe was better than expected

by Lynn 1 year ago
I was surprised at how tasty this was. My family loved it.
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