Johnsonville Apple Chicken Sausage and Rice Stuffed Peppers
Servings
Prep Time
Cook Time
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Johnsonville Apple Chicken Sausage and Rice Stuffed Peppers
Ingredients
-
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
Directions
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.
Serve immediately.
