Our garden this year yielded a large supply of beautiful, shiny, crisp green bell peppers. What do I do with such a surplus? Naturally I thought of recipes such as fajitas and stuffed peppers. I get bored easily with the same old recipe and decided to make a new spin on the stuffing using ingredients on hand. I feel myself getting bolder when it comes to experimentation. Enjoy.
5 green bell peppers, tops removed and seeded
1 small onion, diced
2 cloves garlic, minced
1/4 lb cooked italian (or regular) chicken sausage
1 piece bacon, cooked and crumbled (optional)
1 heaping tbsp sundried tomatoes in olive oil
1 jalepeno, diced
1 cup mozzarella, shredded
Preheat oven to 375 degrees. In a medium pan over medium-high heat, cook sausage until almost done. Set aside. Add a tbsp of olive oil and then saute the peppers and onion until the onion is translucent, about 5 minutes. Add garlic and saute for about 1 minute. Stir in rice, tomatoes, sausage and bacon. Add salt and pepper to taste.
Stuff the filling mixture into the peppers, pushing down with a spoon so the peppers are tightly stuffed. Bake it in a glass oven dish that is tight enough to keep the peppers standing up. Cover with aluminum foil and cook for about 30 minutes. Remove from oven, take off foil and add mozzarella cheese. Return oven and cook another 10-15 minutes or until cheese in fully melted.