I was a little skeptical as to whether or not my family would enjoy this dish. The kiddos aren’t usually too keen on dinner that requires them to use their knives to actually cut things (other than paper napkins and the corners of placemats). But everyone raved about these peppers.
We wouldn’t have had any leftovers except I doubled the filling so that I could have some extra rice and sausage for lunch during the week. This worked really well. The filling was very tasty leftover.
Make sure your sausages are gluten free. I like Applegate Farms, but there are several other brands out there. Look for a label that specifically says “gluten free”.
For the toppings, use whatever bread suits your diet. You can buy gluten free breadcrumbs, but I’ve never found them without corn. Corn is a huge allergen for me, so I make my own breadcrumbs by toasting a slice or two of my allergen-free sandwich bread and then whizzing it in the food processor.
In the original recipe, the Parmesan is mixed into the filling, but I used it as a topping so that I could have the filling be dairy-free (for me) but could still add it to everyone else’s dinner. If you can’t have cheese, just leave it off.
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Source: Martha Stewart, Everyday Food
- 3 1⁄2 tsp extra virgin olive oil
- 1⁄2 pound sweet Italian chicken sausages (gluten free) casings removed
- 1 zucchinidiced small or shredded
- 1 organic yellow oniondiced small
- 3 garlic clovesminced
- salt and pepper
- 4 cups cooked brown rice
- 4 large bell peppershalved lengthwise, seeds and ribs removed
- 1⁄2 cup breadcrumbsfrom whatever bread suits your diet
- 1⁄4 cup Parmesangrated (optional)
- Preheat oven to 400.
- In a large skillet, heat 1 tsp oil. Add the sausage, breaking it up as it cooks. Cook until starting to brown, about 3 minutes.
- Add onion, garlic, and zucchini. Season with salt and pepper and cook until the veggies are tender and the sausage is cooked through. Remove from heat. Add the rice to the skillet and mix well with 1 tsp oil.
- Arrange peppers on a baking sheet, cut side up. Spoon rice mixture into peppers. Sprinkle with breadcrumbs and Parmesan, if using. Drizzle remaining olive oil over the top. Bake peppers until breadcrumbs are browned and peppers are tender, about 30 minutes.