You all know that IASL is all about those easy weeknight meals and dinners, so what’s better than an easy dinner? One that can be made the morning of (or the night before!)and just cooked when you need it. Now that’s an easy meal! I grew up eating my mom’s delicious Persian stuffed peppers. While they are on my to do list of recipes to learn from mom- they require a bit too much prep work. Sorry mom! My version is a little spicy, filled with delicious sausage, fresh herbs and of course rice. The stuffing can be made ahead of time, and dare i say it, even eaten without the actual peppers!
So get ready for a new easy dinner recipe to add to your rotation! Read on for the recipe!
Yields 4 peppers
- 1 tsp olive oil
- 1 tsp red pepper flakes
- 3 Italian sausage links
- 2 roma tomatoes, diced
- 2 loosely packed cups of parsley, chopped and divided
- 1/4 cup chicken broth
- 2 1/2 cups cooked white long grain rice
- 1-2 tbsp lemon juice
- 4 peppers
- salt and pepper to taste
Preheat oven to 350 degrees farenheit.
Wash peppers and cut off tops in one horizontal cut. Set aside.
Coat a medium sauce pan with a drizzle of olive oil.
Remove sausage from casing and add to pan, breaking up constantly with a wooden spoon until well crumbled, 4-5 minutes. Add 1 tsp red pepper flakes. Stir well.
Add tomatoes and stir well. Let simmer for 2-3 minutes. Add in rice and broth, let simmer for another 2-3 minutes.
Stir in 1 1/2 cups parsley, lemon juice and season with salt and pepper. Let simmer for 5 minutes under low heat.
Spoon rice mixture into peppers. Place peppers in an oven proof dish that is at least 3 inches in height. Pour water in dish, covering as much of the peppers as your dish will allow. This will help cook the peppers and ensure they don’t shrivel up! Bake in oven for 30 minutes until peppers are well cooked through.
Remove from oven and top with fresh parsley.
If you’ve been especially good with that summer diet, you can top peppers with a handful of fresh feta or cheddar cheese prior to baking for a more rich taste!