Chicken Apple Sausage and Rice Stuffed Peppers

Categories: appetizer, not tried

Ingredients

• 1 cup Jasmine or White rice
• 2 cups low sodium chicken broth
• 4 large bell peppers (red, yellow or orange)
• 2 tsp olive oil, divided
• salt and pepper
• 1 package (12 oz) Chicken Apple Sausage, sliced on thin bias
• 1 1/2 cup cup onion, chopped
• 1/2 cup celery
• 8 oz 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 tsp fresh sage chopped
• 1 tsp fresh oregano chopped

Directions

1. Prepare the rice according to package directions substituting chicken broth for water. Preheat oven to 350F.

2. Cut tops off peppers and remove seeds and veins. Rub peppers with 1 tsp olive oil and slightly salt and pepper the inside. Place peppers cute side up in a baking dish. Roast for 30 minutes or until peppers are tender.

3. Meanwhile, heat remaining teaspoon of olive oil in a large skillet over medium heat. Saute sausage until lightly browned. Add onions and celery and continue to saute 4 minutes.

4. Add mushrooms and cook until all vegetables are tender.

5. Add cranberries, apple, apricots, raisins, sage and oregano. Cook and stir until fruit is softened, about 5 minutes.

6. Stir in cooked rice and heat through. Season with salt and pepper, if desired. Fill prepared peppers with sausage / rice mixture.

7. Serve immediately

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