Tuesday, 9 December 2008

Veggie & Spicy Sausage Stuffed Peppers

1 1/2 cups cooked rice
1 tablespoon olive oil
6 spicy sausage without casings
2 cloves garlic, finely chopped
2 leeks (white and light green
   parts only) or several green
   onions, cleaned and finely
   chopped
15 asparagus spears, roughly
   chopped
1/2 cup spring peas, roughly
   chopped
1/4 - 1/2 teaspoon red chili
   flakes
1/4 cup feta cheese
1/4 cup parsley, finely chopped
salt and black pepper
4 bell peppers, assorted colors


  • Cook the rice according to the package directions.
  • Preheat the oven to 375 degrees Fahrenheit.
  • Cook & crumble your spicy sausage, without casings, and remove from pan.  
  • Add olive oil in your saute pan if necessary.
  • Add the garlic and leeks/green onion to the pan and cook until softened, about 5 to 7 minutes.  
  • Next, add the asparagus, artichoke hearts and peas.  
  • Season with red pepper flakes, salt and pepper. 
  • Continue to cook for another 5 to 7 minutes.
  • In a medium sized bowl, combine the cooked rice, cooked spicy sausage, and sauteed vegetables. Mix with a fork until the ingredients are well combined.  
  • Add the feta cheese and fresh parsley.  Taste the filling and adjust seasoning as necessary. 
  • Set aside.
  • Prepare the peppers by cutting them lengthwise and removing the stem, seeds, and ribs. Stuff the rice/sausage/veggie mixture into the peppers.  It may dome above the rim of the peppera. 
  • Bake them for 25 to 30 minutes, then broil for 5 minutes. 
  • Remove from the oven and serve immediately.