Stuffed Red Peppers with a California Red Blend

So, Thanksgiving is over and hopefully all the turkey has been consumed in a variety of forms--turkey sandwiches loaded with mayo, turkey hash, creamed turkey over whatever, turkey tetrazzini. Let's face it, you're only limited by your imagination.

In a mere two weeks it will be all about Christmas ham leftovers. But before we go there let's take a break and head in a completely different food direction. I offer to you: Pam's Stuffed Peppers!

I love stuffed peppers. My mother made them all the time when I was a kid with peppers fresh from our garden. They're easy to make. They're filling and packed with lots of fresh vegetables. They can also be prepared in advance and kept in the refrigerator for a few days.

My recipe makes four large stuffed peppers, or six smaller peppers.This recipe is simple to adjust by either adding or subtracting the base ingredients of rice and sausage.

Let's Get Started:

First, preheat your oven to 350 degrees and spray bottom of the baking dish you have chosen with a vegetable oil. For four large peppers, a round 2 quart casserole dish works well, or an 8 or 9 inch square pan. It's important that the peppers can stand up straight as possible.

Ingredients:

4-6 fresh red or green peppers. ( I like red because they are sweeter.)

4 precooked chicken sausages. I use Aidells Roasted Garlic and Gruyere Cheese Smoked Chicken Sausage, 12 oz. package, fully cooked.

1 box Uncle Ben's white/wild rice mix

1 medium onion (white, red, or yellow) chopped

1 1/2 cups sliced fresh mushrooms,whatever variety you like

1 cup of finely chopped celery

2 cloves of minced garlic

1 tsp. fresh chopped rosemary

1 tsp. thyme leaves 

1/2 tsp. salt

1/2 tsp. pepper

1 1/2 cups shredded extra sharp cheddar cheese (I like Cabot)-add more if you like, but save at least a half of cup for topping
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Heat a big pot of water, big enough to hold all the peppers, to boiling. Prepare the peppers by cutting off the tops and removing the seeds.

Drop peppers carefully into the boiling water. With a long handled spoon or spatula gently push the peppers toward the bottom of the pan just until they are surrounded by water. Boil peppers about 2 to 3 minutes. They need to be somewhat tender but not soggy or over cooked.

While peppers are cooking, prepare rice per package directions.

Remove peppers and drain, open end down, on a clean dish towel.

Heat sausages per package directions until warmed through. Remove sausage from heat and drain on paper towel.

Slice sausages length wise into quarters. Cut each quarter into about half inch pieces.

Add a tablespoon of butter to the sausage skillet and saute onion until translucent, add celery and fold into onion, then add mushrooms. Continue to saute 1 to 2 minutes. Add the garlic, stir quickly for about a minute. Be sure garlic doesn't burn.

Combine rice, sausage, onion, celery, mushrooms, garlic, rosemary, thyme, salt pepper and one cup of cheese in a large bowl. Mix well.

Once mixed fill pepper shells to the top, packing the mixture in gently. Place filled peppers close together in a baking dish (see photo).

Bake approximately 40 minutes. Remove from oven and sprinkle tops with remaining cheese. Return to oven for five minutes then remove. Make sure peppers are heated through. Allow peppers to rest a few minutes before removing from pan.

I suggest serving in shallow pasta bowls with a side of garlic bread.

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. . . . .As For The Wine. . . . .

I suggest Compilation 2010, a California Red Wine Blend. It is a blend of Syrah, Merlot, and Cabernet Sauvignon. Rich in color and flavor, with a deep berry bouquet. This has become a recent favorite of mine. Priced in the $10 to $12 range, dependent on where you live. Actually, you can drink this with anything.

CHEERS!