Stuffed Bell Peppers

Last night I made stuffed bell peppers with chicken sausage, brown rice, and some veggies. It was an easy, delicious dish that you could also make vegetarian by taking out the sausage.

Here is what you’ll need:

– 1 cup cooked brown rice

– 1/2 red onion, chopped

– 2 stalks of celery, chopped

– 1 clove garlic, minced

– 1 large tomato, chopped (or 1/2 cup chopped cherry tomatoes, which is what I used)

– 2 large bell peppers (I used one yellow and one red)

– 2 tbsp. olive oil

– 2 chicken sausage links, chopped (I used Adele’s mango and jalapeno sausage)

– 1 jalapeno, diced (you can leave this out if you don’t like spicy food)

– 1 glass of red wine (for drinking, not for cooking)


Pre-heat your over to 350 degrees. Saute onions, garlic, jalapeno, and celery in olive oil until soft, about 5 minutes. Add in chopped sausage until warm (this sausage is pre-cooked, and just needs to be heated through). Once sausage is warm, add chopped tomatoes and cooked brown rice. Cut off the tops of the bell peppers and clean out insides. Add rice and sausage mixture to bell peppers and place in oven on a baking dish. Bake for 20 minutes or until peppers are soft. Sprinkle with a little paprika and serve warm.