Stuffed Peppers - Hello Fresh
Ingredients:
- 3/4 cup Jasmine Rice
- 2 red/orange/yellow Bell Peppers
- 3 ribs of celery
- 2 scallions
- 9 oz Italian Sausage (2 links)
- 1.5 tbsp Cajun seasoning
- 1 tsp chicken bouillon dust
- Shredded pepper jack
- 2 tbsp sour cream
- 1 tsp hot sauce
- 1 tbsp butter
Process:
- Adjust rack to middle position and preheat oven to 425 degrees.
- Melt 1 TBSP butter in a small pot over medium-high heat. Add rice, 1.125 cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer (4.5). Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
- Meanwhile, halve bell peppers lengthwise; remove stems and seeds.
- Place bell peppers on a baking sheet and drizzle each half with oil; rub to coat. Season with salt and pepper, then arrange cut sides down.
- Roast on middle rack until browned and softened, 18-20 minutes
- Meanwhile, finely dice celery. Trim and thinly slice scallions, separating whites from greens.
- Remove sausage from casing.
- Heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned, 4-5 minutes.
- Stir in celery and scallion whites; cook, stirring, until veggies are slightly softened and sausage is cooked through, 2-3 minutes.
- Stir in the Cajun Spice, chicken bouillon, and season with salt and pepper; cook until fragrant, 30-60 seconds more.
- Add 1/3 cup water to pan with sausage mixture; simmer until slightly thickened, 1-2 minutes.
- Add cooked rice; stir until thoroughly combined. Turn off heat.
- Once bell peppers are done, remove from oven. Carefully flip and stuff each half with as much filling as will fit
- Place stuffed peppers in pan with remaining filling, nestling each into mixture. Evenly sprinkle with pepper jack.
- Bake stuffed peppers on middle rack until cheese has melted, 3-4 minutes.
- Meanwhile, in a small bowl, combine sour cream with hot sauce to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
- Divide remaining filling between plates and top with stuffed peppers. Drizzle with hot sauce crema and garnish with scallion greens. Serve with any remaining hot sauce on the side.