This two-step version of stuffed peppersdelivers that familiar flavor but cuts the cooking timein half. We love how reader Corinne Strebig usesflavorful sausage instead of ground meat and includesearthy wild rice instead of plain white.
Makes: 4 servings
- 1 cup long-grain rice
- 1 pound mild italian sausage, casings discarded
- 2 green bell peppers, chopped
- 1 10 ounce package white mushrooms, sliced
- 1 red onion, chopped
- In a large saucepan, bring 2 cups water, the rice and 1/2 teaspoon salt to a boil. Cover the pan, lower the heat and simmer until tender, about 40 minutes. Remove from the heat and let stand, covered, for 10 minutes; fluff with a fork. Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon extra-virgin olive oil and the sausage and cook, breaking up the meat, until browned, about 5 minutes. Using a slotted spoon, transfer the sausage to the rice. Return the skillet to the heat and add 1 more tablespoon olive oil, the bell peppers, mushrooms and onion. Season with salt and pepper and cook until the vegetables are crisp-tender, about 5 minutes. Add the veggies to the sausage and rice and toss.