Apple Sausage Stuffed Peppers

I made these Apple Sausage Stuffed Peppers for dinner the other night and although I have about two dozen other things I could blog about I decided to jump them up to the front of the list. I love stuffed peppers because its one of those meals that you only have to make one dish and its a complete dinner all on its own. This is far from the traditional tomato based, ground meat version. This was delicious, healthy and surprisingly light. I actually found the recipe in the coupon circular last weekend. It came with coupons for both the sausage and the rice so I figured what the heck. I'm glad I took the chance with it because I will definitely make it again soon.

Ingredients:

1 Cup Jasmine Rice

1 1/2 Cup Chicken Broth

6 Peppers - Yellow, Green, Red or Orange

1 Package Johnsville Apple Chicken Sausage - Sliced thin

1 Onion - Diced

8oz Cremini Mushrooms - Sliced

1/2 Cup Dried Apricots - Diced into small pieces

1/2 Cup Craisins

1/2 Cup Red Apple - Diced into small pieces

1/2 Cup Golden Raisins

3 Tbsp Olive Oil

S&P

1 Tsp Dried Sage

1 Tsp Dried Oregano

Begin by preheating the oven to 350F. Prep the peppers by taking off the tops, cleaning out all of the seeds and brushing them inside and out with 2 Tbsp of olive oil. Sprinkle them with S&P and roast them for 30 minutes. Although they are more expensive then the green and red peppers when I make this next time I'm going to stick with the yellow and orange peppers. They are sweeter and have a better flavor when mixed with the apple sausage and fruit. While the peppers are roasting you can begin to make the sausage and rice mixture.

Make the rice according to its package but instead of using water use the chicken stock this will give the rice a nice flavor. In a large skillet over medium heat use the remaining Tbsp of olive oil. Heat up the sausage for 3 or 4 minutes by itself then add the onion. Stirring occasionally once the onion begins to turn opaque which will be about 4 minutes you can add the mushrooms.

Prep all your fruit and put it aside in a small bowl. Once the mushrooms have cooked for 4 or 5 minutes and they have begun to brown you can add your fruit all at once. Cook the mixture, stirring frequently for another 5 minutes until the fruit has begun to soften. Your rice should be done by now so carefully mix it into the pan.

Stir in the Sage, Oregano, S&P and cook for another 2 minutes. Your peppers should be done roasting by now. Take them out of the oven and when the stuffing mixture is finished spoon generous portions it into the roasted peppers.

Enjoy!! - Nicole

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