Do you have a favorite recipe that someone makes for you every once in a while, maybe your moms homemade spaghetti and meatballs, or grandmas dinner rolls, and it just brings you to a happy place. These same recipes are usually sacred and heavily asked for. No one knows their ingredients, and no will ever will.
Hubby’s spicy stuffed bell peppers are that ‘food’ for me. Up until now, I had no idea how he made them, what his special magical tricks and ingredients were, or even when he was ever going to make them. They would sort of just show up in front of me every blue moon or so.
Until now… Now he shares his secrets as to how he makes the best stuffed bell peppers in the world. Not only do I have them written down as my fav meal, now my parents ask for them too. Once you get your paws on these bad boys, you’ll be asking for more too!
So without further ado, I give you Hubby’s Spicy Stuffed Bell Peppers….
After preparing the bell peppers, Hubby slipped them in a metal baking dish with a pool of water on the bottom and let bake.
Meanwhile, we prepared “the stuffing” which consisted of cooking the rice and spicy sausage and adding the spices all together.
After taking the bell peppers out of the oven, we stuffed each pepper to the brim with all the stuffing and then baked it a second time, but this time their is cheese involved….and it’s on top and turns golden brown. It is seriously that easy and it is seriously that good.
- 4 medium bell peppers
- 1 pound spicy ground pork sausage, spicy chicken or turkey sausage works great too!
- 1 1/2 cups chopped yellow onions
- 2 cloves garlic, minced
- 1 1/2 cups cooked rice
- 1/4 tsp cracked pepper
- 1/4 cup green onion, chopped
- 1 TBSP parsley, chopped
- 1/2 tsp gluten-free creole seasoning
- 3 TBSP parmesan cheese, grated
- Preheat your oven to 400*F.
- Cut off the top of each bel pepper and chop enough of the top up into pieces to make up 1/2 cup. Set aside the diced peppers.
- In a square baking dish, add 1/2 inch of water to the bottom and then add the bell peppers. Place this in the oven to bake (this helps turn the peppers into a tender crispy pepper versus and crispy-crispy pepper!) while you are preparing the sausage/rice mix.
- Brown the sausage in a large skillet until cooked thoroughly. Add the onions and diced bell pepper just before the sausage is fully cooked and allow to cook until the veggies start to soften.
- Add in the minced garlic and cook for 1 minute. Mix in the rice well and then add in the pepper and creole seasoning.
- Remove from heat and add the green onion and mix. Place the rice mixture evenly into the four bell peppers. Top with the cheese and garnish with a bit of extra creole seasoning. Bake for 25-30 minutes or until the cheesy tops turn golden brown. Enjoy!