This is not your ordinary stuffed pepper recipe! Enjoy a fantastic blend of sweet and savory in outstanding dish featuring Apple Chicken Sausage.
Yield: 4 servings
Prepare rice according to package directions substituting chicken broth for water.
Preheat oven to 350 degrees 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. Saute sausage until lightly browned.
Add onions and celery and continue to saute 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 Courtesy of The Kitchen at Johnsonville Sausage
Photo Courtesy of Johnsonville Sausage
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