Hi! My name is Alishia and I am a KraftaholicMommy!
On nights like tonight, I am wanting something pretty amazing for my family for dinner. The husband has had a very long day working out in the Florida heat. My little man just came home from his first day back at school from Spring Break and he just wants a dinner that is filling and quick.
I have not made this recipe in years. My mom would make Stuffed Bell Peppers, they were always so good! Shortly after I got married, she graced me with her recipe. Now, I want to remind you that much like my mom, exact measurements will not be found here. When I cook, I go by all of my senses. The only time I measure things is when I am baking from a recipe. I also have altered the original recipe from hers.
Thank you Mama, for teaching the love of cooking and providing good healthy food for my family!
Now, let’s get cooking right?
Bell Peppers (I usually go with Green for the this.)
White Rice (I have been known to use Quinoa instead.) Cooked
Polish Sausage, chopped into small pieces
Cheddar Cheese (Shredded)
I would like to take a moment and make a note I make a point to shred my own cheese. To me, the cheese melts better and tastes better. I also buy as organic as I can. I have not quite mastered a Salsa that my husband adores, yet. I am working on it. Once I get that done, I will obviously share that with you as well.
In a large skillet, over medium high heat, I added my olive oil. Once it was rippling and slightly Smokey, I added my minced onion.
When the onion has went kind of translucent, I added my garlic. I cook the garlic only until it just becomes fragrant, before I add my sausage. I cook my sausage through and I am ready for the next step.
I make a little hole in the center of the skillet, moving all of the onions, garlic, and sausage to the edge. At this point, I spoon out a few big spoonfuls of the tomato paste. This adds a great flavor to the sausage as well as gives great color to the rice.
I like to give the tomato paste a bit on it’s own so I cook off some of the tartness that it tends to have. Once I have done that, I mix in my sausage, onion, and garlic. Giving the flavors a couple of minutes to mingle.
I add in my cooked rice or Quinoa, allowing the rice to completely turn that beautiful red color.
This is followed by adding in my taco sauce and salsa.
I allow all of this to stay on a medium low heat for a few minutes to really allow the flavors to mix and come together.
Taking the skillet off the heat, I add some of the shredded cheese to the mixture. This allows that delicious cheese flavor to really flow throughout the dish. You are able to have a bit of cheese with every bite, not just eating that delicious melted goodness on the top.
I am now ready to preheat my oven to 350*F.
While that preheats, I have washed and dried my bell peppers. I also cut the tops off and cleaned out all of the center. I fill each bell pepper with the rice mixture, topping each one off with cheddar cheese.
Once the oven is up to temperature, I bake my bell pepper goodness for about fifteen to twenty minutes. I want that delicious cheese to be completely melted and gooey.
At this point, your are ready to dig in and enjoy.
I would love to take a moment and thank you all for coming to my site and supporting me every day. I am so grateful for everyone giving so freely of their time. I hope you enjoyed today’s post. If you did, please give this a like, comment, and share so others can join the fun as well. Until next time,