Sausage & Raisin Stuffed Peppers
Ingredients
- ⅓ cup Mariani California Raisins (45 g)
- 4 medium bell peppers, halved lengthwise and seeded
- 1 tbsp olive oil (15 ml)
- ½ lb Italian sausage, casings removed (225 g)
- 1 small onion, finely chopped (about 80 g)
- 2 cloves garlic, minced
- 1 cup cooked brown rice or quinoa (200 g)
- ½ cup canned diced tomatoes, drained (120 g)
- ¼ cup grated Parmesan cheese (25 g), optional
- 1 tbsp chopped fresh parsley
- Salt and pepper, to taste
- Extra olive oil, for drizzling
Instructions
- 1. Heat oven to 400°F (200°C). Drizzle the pepper halves lightly with olive oil, place cut side up in a baking dish, and roast for 10 minutes to soften slightly.
- 2. Meanwhile, heat olive oil in a skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until browned, 5–6 minutes. Add onion and garlic and cook 2 minutes more until fragrant.
- 3. Stir in the cooked rice, diced tomatoes, and raisins. Cook for 2–3 minutes so the flavors meld. Season with salt, pepper, and parsley.
- 4. Spoon the sausage mixture evenly into the peppers. Sprinkle with Parmesan if using, and drizzle lightly with olive oil.
- 5. Bake for 20–25 minutes, until the peppers are tender and the tops slightly golden.
- Try this: Swap the sausage for ground turkey and add ½ tsp smoked paprika for a lighter, smoky version that still feels indulgent.
