Roasted Red Peppers With Brown Rice Veggie And Sausage Stuffing

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We are loving Fall, so I’m here to share a recipe for a delicious meal using one of Falls’ abundant signatures Red Peppers!  I want to share with you a technique that I use in cooler weather, and that is the oven roasting of all ingredients.

Today, I will prepare a bevy of Peppers (8), roasted to a delicate tenderness and stuffed with a delicious savory brown rice dressing, which will be delicious tonight for dinner, as well as packed away for a later date in your freezer!  My M.O. is that I cook large quantities; (again heeding back to the awesome big family I was brought up in, as well as being a Mom that needed to think ahead).  Being prepared just takes a little forethought, a larger portion on ingredients (but the work time about the same!), and some great freezer containers (I like the ones from GFS, Aluminum disposable, inexpensive, and going from freezer,  to oven,  to toss)

First, “Heed  the call”, take out that large Turkey Roasting Pan, and create tonight’s dinner and you might want to keep this pan out!  Here we go:

 16 (½ ) pepper servings, or 8 large  I’m starving and it’s delicious servings.
I, exhibiting some restrain, love a half pepper serving with a great salad on the side!

8 large bright red peppers
2 Onions (medium chop)
2# Sausage spicy or mild
2 C baby carrots or chopped
2 C Celery (medium chop)
2 C Corn (fresh or can)
2 C Brown or White Rice
1 Tomato Paste sm can
5 C Stock liquid (veggie or chicken)
4 C Marinara Sauce (1 lg jar)
3 C Shredded Cheese
*Amazing Rub, Amazing Heat ,
Amazing Herbes, Olive Oil


Step One:  Take Red Peppers ; Wash, split, seed…in the roaster they go, sprinkle with balsamic vinegar, a little Olive Oil and season with good sprinkling of The Amazing Rub (promotes browning  and taste!)
Roast in hot oven 400-425 for 30 minutes uncovered.  Remove from oven, Peppers should be roasted with nice browned color.  Remove from roaster on baking sheet, let cool, set aside.

Step Two: Create the Brown Rice Stuffing (in the same roasting pan, leave the pepper juices in pan!)
Ingredients: 2 Chopped Onions, 2# Sausage/spicy, 2 cups baby carrots, 2 cups chopped celery, 2 cups corn (fresh is best!)   Roast in same hot oven for 30 minutes, remove when browned and stir to breakdown sausage in small pieces and mix with veggies.

Step Three: In the same hot roasting pan with veggie/sausage mix add  2 C. Brown Rice ( White/cooks in ½ the time), 4-5 C stock, 1 can tomato paste, 1 Tbsp Amazing Herbes, 1 Tbsp Amazing Heat.  *You can also add 1 cup red wine, apple cider or beer….be adventurous!  The liquid will all absorb, so start with 4 C stocks and add more liquid or flavoring as you see fit!  *(you’ve got to own a piece of this!).

Roasting again in same temp. oven, (400 degrees) same pan – 15 minutes uncovered, 45 minutes covered. Done, taste and season with salt and pepper if you think needed.

Step Four: Using a large (ice cream type) scoop, fill the cooled and roasted red peppers with rice stuffing mixture, top with ¼ C Marinara and a Shredded cheese to taste.  I love to take this into the stratosphere by finishing with a (optional ingredients) small scoop of ricotta cheese, a drizzle of great olive oil, a sprinkling of the Amazing Herbes…..a 30 minute bake uncovered in a 350 degree oven….and yes, you have arrived at and celebrating the Red Jewel of Fall…the decadent Roasted Stuffed Red Peppers!

The Amazing Tale is that I love and use our house seasonings every day.  That is just how I roll, I use only the purest, best quality ingredients I can acquire – blended into complex and unique flavor profiles, and it makes a difference!  If you don’t have the rubs,  I do encourage you to try them, (we can have them to you with a click of a button!) and if you are looking at this recipe you can still cook without these ingredients….and it will be so good, it just might not arrive at AMAZING!

As always wishing you joy in your own kitchen and life!

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