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Thanks to Diana for todays Thrifty Light Recipe
I don’t know why stuffed peppers intimidated me so much. They were so EASY to make and very versatile to accommodate what I already had in my fridge. I used chicken sausage, because there were leftovers from a different meal but any meat will do, just make sure you cook it first. & I meant to add mushrooms, but totally forgot!
Ingredients I used:
2-3 Bell Peppers
1/2 of an onion finely diced
2-3 links chicken sausage
1 cup brown rice, cooked
Drizzle of spaghetti sauce that I had in my fridge. Original recipes call for tomato sauce. But, I was out, so I compromised.
First, cut off the top of your peppers and clean out the insides. Stick your peppers into boiling water for no more than three minutes.
Fry up your onions and sausage together
Mix in cooked rice, and spinach, (And mushrooms, and any other vegetable you want). Then drizzle some of your tomato sauce onto mixture, and stir in.
Scoop your mixture into peppers, until heaping full. Then cook in oven at 350 degrees for about 50 minutes. Your peppers are good when tender and growing some wrinkly skin. You don’t want to burn them though, so check on them until they look to your satisfaction. I topped with some parmesan cheese, since I did use spaghetti sauce after all.
Super tasty, and super fun!
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