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Stuffed Pepper Rice

A stuffed pepper spinoff that's easier to make and eat.
Total Time1 hour
Servings6 people

Ingredients

  • 2 tbsp olive oil
  • 1 lb. ground Italian sausage mild or sweet
  • 1/4 tsp red pepper flakes optional
  • 1 onion chopped
  • 2 colored bell peppers chopped
  • 3 cloves garlic minced
  • 1 tsp salt or to taste
  • 1/4 tsp black pepper
  • 1 tbsp Italian seasoning
  • 29 oz. diced tomatoes with juices
  • 8 oz. tomato sauce
  • 1.5 cup water
  • 1 tsp bouillon chicken or beef
  • 1.5 cup white rice dry

Instructions

  • Heat a large pot over medium heat, then add oil.
  • Add Italian sausage, break it up and brown it until about halfway cooked. Add red pepper flakes if you desire more heat.
  • Add onions and peppers, stirring occasionally and cooking for 4-5 minutes.
  • Add minced garlic, then cook for 1 minutes.
  • Add diced tomatoes, tomato sauce, salt, black pepper and Italian seasoning. Cook for 3 minutes.
  • Add bouillon, water and rice. Gently stir and push down until the liquid covers the rice.
  • Cover and turn up to Medium High heat. Once mixture is simmering, reduce heat to Medium Low.
  • Simmer for 20 minutes or until rice is cooked, stirring occasionally to prevent burning.
  • Remove from heat and let sit 5 minutes, then stir and serve.

Notes

Adapted from: https://www.thereciperebel.com/stuffed-pepper-soup/
If you prefer this as a soup, simply add more water/broth.
This works really well for meal prepping lunches. Divide the rice into smaller containers and allow to cool before refrigerating.
A dutch oven can be used in place of a large pot, and may actually provide a better result.