Cheesy Mini Pepper Poppers
Instructions
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HEAT oven to 400°F. Line 17 x 11 x 1-inch baking pan with parchment paper.
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BRING water to boil in medium saucepan over high heat. Add rice blend. Reduce to simmer. Cover and cook 25 minutes or until liquid is absorbed. Let stand, covered, 10 minutes. Fluff with fork.
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CUT each pepper in half, from stem to tip; remove seeds.
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BROWN sausage in large skillet over medium-high heat. Drain fat, if necessary. Add onion and garlic. Cook until fragrant. Stir in rice, marinara sauce, Italian Seasoning and salt. Cook 5 minutes. Remove from heat. Stir in 1/2 cup cheese and basil.
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FILL each pepper with sausage mixture. Place on prepared baking sheet. Bake 10 minutes. Top with remaining cheese. Bake until cheese is melted, about 3 minutes.
Ingredients
- 3/4 cup Water
- 1/3 cup truRoots® Organic Rice Blend
- 2 (8 oz.) packages sweet mini peppers (2 to 3-inch long)
- 1/2 pound hot Italian pork sausage
- 1/2 cup finely minced onion
- 1 teaspoon minced garlic
- 3/4 cup marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon fine sea salt
- 1 1/2 cups finely shredded Italian 5-Cheese Blend, divided
- 2 tablespoons fresh finely chopped basil
Instructions
-
HEAT oven to 400°F. Line 17 x 11 x 1-inch baking pan with parchment paper.
-
BRING water to boil in medium saucepan over high heat. Add rice blend. Reduce to simmer. Cover and cook 25 minutes or until liquid is absorbed. Let stand, covered, 10 minutes. Fluff with fork.
-
CUT each pepper in half, from stem to tip; remove seeds.
-
BROWN sausage in large skillet over medium-high heat. Drain fat, if necessary. Add onion and garlic. Cook until fragrant. Stir in rice, marinara sauce, Italian Seasoning and salt. Cook 5 minutes. Remove from heat. Stir in 1/2 cup cheese and basil.
-
FILL each pepper with sausage mixture. Place on prepared baking sheet. Bake 10 minutes. Top with remaining cheese. Bake until cheese is melted, about 3 minutes.
