Spicy Chicken Stuffed Bell Peppers

There’s nothing I love more than a feel-good dish in which the hearty flavors mingle, and the prep is relatively minimal. This is one of those entrées. If you’re not down with the spice, substitute a mild Italian sausage.

You’ll need:

  • 1 pound organic spicy Italian chicken sausage
  • 1 cup white rice
  • 2 cups chicken broth
  • 1 yellow onion, diced
  • 3 cloves garlic, chopped
  • 1 bunch asparagus, chopped
  • 2 tbsp extra virgin olive oil
  • 4 orange bell peppers, tops removed and hollowed
  • 4 yellow bell peppers, tops removed and hollowed
  • 1 cube tomato bouillon
  • 1 14.5 oz can diced tomatoes, juice included
  • 6 oz shredded parmesan cheese
  • 1 tsp pepper
  • 1 tsp salt
  1. Preheat your oven to 350 F
  2. In a sauté pan, heat 1 tablespoon extra virgin olive oil. Add the onion, stirring occasionally, until it is translucent; about five minutes
  3. Add the asparagus and white rice, and stir for about two more minutes
  4. Stir in the chicken broth and tomato bouillon. Turn the heat to low, and cover with a lid
  5. In a separate pan, heat the remaining tablespoon of extra virgin olive oil. Add the spicy chicken sausage, breaking it up with a spoon as it cooks. When it’s finished, stir it in with the rice and asparagus mixture
  6. Stir in the diced tomatoes, salt and pepper, and half of the parmesan cheese
  7. Place the hollowed bell peppers into a 9″ x  13″ baking dish
  8. Once the cheese is melted, scoop the mixture into each bell pepper, dividing it evenly
  9. Cover the tops of the peppers with the remaining shredded parmesan
  10. Cover the pan with foil; tent the foil, so the cheese doesn’t stick to it
  11. Bake for 25 minutes
  12. Turn on the broiler, and bake for an additional minute




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