Hi there friends!
As I started to type this blog post, I realized that this must have been my “pepper recipe” weekend. 🙂
However, this recipe starts with a much different kind of pepper (bell pepper as opposed to jalapeno pepper) and ends with an entirely different kind of dish. Stuffed peppers…
I love stuffed peppers! This is just one of about a million (possibly an exaggeration) 😉 different recipes that you’ll find for stuffed bell peppers. That is what makes them great. You can add this, subtract that, substitute this, or substitute that and make them exactly what you want them to be.
When I started this dish, I wasn’t quite sure how it would taste with the combination of spicy pork sausage and Mexican flavors, such as the beans, corn, and El Pato, but they were delicious!! If you don’t care for spicy pork sausage, you could always substitute ground turkey or beef.
Here’s how I made them…
Stuffed Bell Peppers
- 4 bell peppers
- 12 oz spicy pork sausage
- 1 medium onion, chopped
- 1 (7.5 ounce) can El Pato
- 1/2-3/4 cup water
- 1/3 cup rice
- 1 cup black beans
- 1 cup corn
- 1 cup shredded sharp cheddar cheese
- Preheat oven to 350 degrees and spray baking dish with cooking spray.
- Cut tops off of bell peppers and remove seeds. Place peppers in boiling water for 5-7 minutes. Chop remaining pieces from top of peppers.
- Brown sausage, onion, and remaining chopped peppers.
- Add remaining ingredients, except cheese, to sausage mixture. Bring to boil, cover and reduce heat. Cook for 15-18 minutes or until rice is cooked.
- Fill and place peppers with sausage mixture and place in baking dish. Remaining sausage mixture can be placed in baking dish alongside peppers.
- Cover dish with lid or foil and bake for 20 minutes.
- Remove lid or foil, sprinkle with cheese, and bake for 10 minutes or until cheese is melted.