Pablano Peppers Stuffed with Lamb & Mint Sausage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Ingredients: * Lamb sausage with mint, 9 oz * White Rice, short grain, 1 cup (cooked) * Raw White Onion, 1/2 medium * Yellow Bell Pepper, 1/2 cup * Plum Tomato, 1/2 * Pablano Pepper, 4 (about 4" long x 2" diameter) * Salt, 1 tsp
PREPARATION - - - - - - - -
Cook 1/3 cup of rice in 2/3 cup of water. The other prep steps can be performed while rice cooks.
Mince bell pepper, tomato, and onions.
Carefully remove tops from Pablanoes (after stuffing the peppers, I replace the tops and pin them in place with toothpicks). Remove seeds and ribs fro peppers and set aside.
Chop sausages (the ones I use are about 3 oz each, and I use 3 of them) into small peices (I cut lengthwise to quarter and then crosswise to get pieces about 1/2 inch long).
In a large skillet, over medium heat, brown the sausage (about 3 minutes). Add the onions and peppers. Saute for 4 to 5 minutes (until vegetables are soft).
Add cooked rice to skillet, mix well, and cook for an additional 3 minutes.
Remove from the heat and stir in the tomatoes.
Rub about 1/4 tsp of salt on insides of Pablanoes.
Pack the stuffing mixture tightly into the bell peppers and replace tops, pinning in place with wooden toothpicks.
COOKING - - - - - - -
Preheat the oven to 400 degrees F.
Place the peppers in a shallow pan and add just enough water to cover the bottom. Alternatively - spray the inside of a Pyrex bowl with cooking spray and stand stuffed peppers upright, supporting each other in an approximately vertical orientation (this is what I do); place about 1/2 cup of water in bottom of bowl.
Bake peppers for 30 minutes.
Makes 2 serving of 2 peppers each.
Number of Servings: 2
Recipe submitted by SparkPeople user RICHARDHARRISON.
Cook 1/3 cup of rice in 2/3 cup of water. The other prep steps can be performed while rice cooks.
Mince bell pepper, tomato, and onions.
Carefully remove tops from Pablanoes (after stuffing the peppers, I replace the tops and pin them in place with toothpicks). Remove seeds and ribs fro peppers and set aside.
Chop sausages (the ones I use are about 3 oz each, and I use 3 of them) into small peices (I cut lengthwise to quarter and then crosswise to get pieces about 1/2 inch long).
In a large skillet, over medium heat, brown the sausage (about 3 minutes). Add the onions and peppers. Saute for 4 to 5 minutes (until vegetables are soft).
Add cooked rice to skillet, mix well, and cook for an additional 3 minutes.
Remove from the heat and stir in the tomatoes.
Rub about 1/4 tsp of salt on insides of Pablanoes.
Pack the stuffing mixture tightly into the bell peppers and replace tops, pinning in place with wooden toothpicks.
COOKING - - - - - - -
Preheat the oven to 400 degrees F.
Place the peppers in a shallow pan and add just enough water to cover the bottom. Alternatively - spray the inside of a Pyrex bowl with cooking spray and stand stuffed peppers upright, supporting each other in an approximately vertical orientation (this is what I do); place about 1/2 cup of water in bottom of bowl.
Bake peppers for 30 minutes.
Makes 2 serving of 2 peppers each.
Number of Servings: 2
Recipe submitted by SparkPeople user RICHARDHARRISON.
Nutritional Info Amount Per Serving
- Calories: 471.0
- Total Fat: 19.8 g
- Cholesterol: 60.8 mg
- Sodium: 1,916.6 mg
- Total Carbs: 56.6 g
- Dietary Fiber: 1.1 g
- Protein: 28.8 g
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