Wednesday, March 30, 2011

Unstuffed Peppers (Rachel Ray)

Unstuffed Peppers

  • 1 cup long-grain rice
  • 1 pound mild italian sausage, casings discarded
  • 2 green bell peppers, chopped
  • One 10-ounce package white mushrooms, sliced
  • 1 red onion, chopped


  1. 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.


Jenn Mair said...

I think this would be fun to try. We usually do "stuffed peppers" but this maybe easier.

Jenn Mair said...

Made this tonight and it was good! I added some garlic salt.