Chicken Apple Sausage and Rice Stuffed Peppers

Craving for stuffed pepper? Here is a chicken apple sausage and rice stuffed peppers recipe that I got to try the other day. I’d like to share this with you:

Ingredients:

• 1 cup jasmine or white rice
• 2 cups chicken broth
• 4 large bell peppers, red, yellow or orange
• 2 teaspoon olive oil, divided
• salt
• pepper
• 1 package (12 ounces) chicken apple sausage, sliced on thin bias
• 1 1/2 cups onion, chopped
• 1/2 cup celery, chopped
• 8 ounces cremini mushrooms, sliced
• 1/2 cup dried cranberries
• 1/2 cup chopped red apple
• 1/2 cup chopped dried apricots
• 1/2 cup golden raisins
• 1 teaspoon fresh sage, chopped
• 1 teaspoon fresh oregano, chopped

Procedure:

1. Prepare rice according to package directions, substituting chicken broth for water.
2. Preheat oven to 350 Farenheit.
3. Cut tops off peppers and remove seeds and veins. Rub peppers with 1 teaspoon olive oil and slightly salt and pepper inside. Place peppers cut side up in a baking dish. Roast for 30 minutes or until peppers are tender.
4. Meanwhile, heat remaining teaspoon of olive oil in a large skillet over medium heat.
5. Saute sausage until lightly browned.
6. Add onions and celery and continue to saute for 4 minutes.
7. Add mushrooms and cook until vegetables are tender.
8. Add cranberries, apple, apricots, raisins, sage and oregano. Cook and stir until fruit is softened, about 5 minutes.
9. Stir in cooked rice and heat through. Season with salt and pepper if desired.
10. Fill prepared peppers with sausage/rice mixture. Serve immediately.

This recipe serves 4 people.

Enjoy!