Inside Out Stuffed Peppers
With last week’s vegetable being bell peppers, the first thought that comes to mind is stuffed peppers (even though I’ve never had them). But, after trying stuffed tomatoes a few weeks ago, I decided that I don’t like stuffing vegetables. They’re difficult to eat and it’s kind of a big effort. Granted, I might do it for company because they look so pretty on the plate.
This recipe is for inside out Stuffed Peppers. It’s basically everything you might see stuffed into a pepper, but it’s all just mixed in a big pan instead. This is much easier and makes this recipe great for a worknight. The flavor of this meal was really good.
Inside Out Stuffed Peppers (from Allrecipes.com)
2 cloves garlic
1 (19 ounce) package Italian Sausage, cut into 2-inch pieces
1 green pepper, sliced
1 (15 ounce) can tomato sauce
1/2 cup frozen corn – I used 1 cup2 teaspoons Worcestershire sauce
3 cups cooked rice
Salt and Pepper
In a nonstick skillet over medium heat, cook sausage, garlic, and peppers until sausage is browned.
Add tomato sauce, corn and Worcestershire sauce.
Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until sausage is fully cooked. Salt and pepper to taste. Serve over hot rice.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Ooh, that sounds great!
That sounds pretty incredible! Love your 5 day idea 🙂
That looks delicious! I wish I could convince my husband to eat squash. 🙁
LOVE this! Lentils are DELICIOUS and sooo good for you! This looks perfect!
Such a delicious filling salad! You pretty much had me at goat cheese…my favorite!
I made the Bon Appetit version last year with pumpkin. It was soo good. I actually had thought it would be good with butternut squash too. Great salad!
I’ve been eyeing that recipe since the original in BA and again since SK posted it. Where do you get your uncooked black lentils?
Cara – I used the Goya brand lentils from my grocery store. They were greenish brown.
This looks awesome…I have some lentils I have been wanting to use, so this will be perfect!
i made this too and it was AWESOME 🙂
I love the combination of hearty lentils, sweet and spicy butternut squash and tangy goat cheese. I can imagine every flavor in this!