This is what you would call a “semi-guest post” – in that, my mom made these Turkey Sausage and Rice Stuffed Peppers a few days ago and took all the pictures while I’m doing all the writing. It’s a team effort for turkey!
Ha – okay, sorry, not sorry. 😉
Anyway … my mom makes these amazing Turkey Sausage and Rice Stuffed Peppers with JENNIE-O® Lean Sweet Italian Turkey Sausage and our family loves them. She actually emailed me to remind me that these would be perfect to showcase for Turkey Tuesday – and of course, I always listen to my mother!
She used green peppers straight from her garden, but you could easily use store-bought peppers as well. In fact, it’s fun to buy green, yellow and red peppers to add some fun color to the recipe.
Thanks, Mom, for the recipe this week!
Enjoy –
Lara
Turkey Sausage and Rice Stuffed Peppers
- 3 1/2 teaspoons extra-virgin olive oil, plus more for baking sheet
- 1/2 pound JENNIE-O® Lean Sweet Italian Turkey Sausage, casings removed
- 1 zucchini, diced small
- 1 medium yellow onion, diced small
- 1 garlic clove, minced
- Coarse salt and ground pepper
- 1/2 ounce Parmesan, grated (1/4 cup)
- 4 cups cooked long-grain white rice
- 1/2 cup fresh breadcrumbs
- 4 large bell peppers (any color), halved lengthwise, seeds and ribs removed
Note: To prep a bell pepper for stuffing, use a sharp paring knife to cleanly slice pepper in half, then scrape out ribs and seeds.
Preheat oven to 400 degrees. In a large skillet, heat 1 teaspoon oil over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. With a slotted spoon, transfer sausage to a medium bowl. Add 1 teaspoon oil to skillet along with zucchini, onion, and garlic. Season with salt and pepper and cook until vegetables are tender, about 8 minutes.
Add zucchini mixture to bowl with sausage, along with Parmesan, rice, and 1 teaspoon oil; stir to combine and season with salt and pepper. In a small bowl, combine breadcrumbs and ½ teaspoon oil and season with salt and pepper. Brush a rimmed baking sheet with oil and arrange bell peppers, cut side up, on sheet. Divide rice mixture among peppers and top with breadcrumbs. Bake until breadcrumbs are browned and peppers are tender, about 30 minutes. Serve warm.
Tip: The rice and sausage mixture can be made up to 3 days ahead and refrigerated in an airtight container until needed.
Note: I am part of Jennie-O’s Switch Circle of bloggers, but I do not get paid for my posts. I do receive some complimentary turkey products to try upon occasion. Opinions and topics are entirely my own.