Louisiana Dirty Rice Stuffed Bell Peppers
Richly savory, wonderfully aromatic, the seasoned ground beef, spicy sausage, herbs and rice marry perfectly with sweet bell peppers to create a classic comfort meal.
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Servings: 8 peppers
Ingredients
- 8+ C Louisiana Dirty Rice
- 4 medium bell peppers
- 1/2 C shredded Parmesan cheese
- 1-2 Tbsp chopped fresh Parsley
Instructions
- Preheat oven to 350° Fahrenheit. Spray bottom of 9x13 or large casserole dish with nonstick cooking spray.
- Wash and dry bell peppers. Slice off tops or cut in half lengthwise right through the stem. Remove seeds and seed membranes from inside the pepper halves.
- Stuff peppers with 1 C to 1.5 C of rice, using a spoon to create a rounded top with the rice. Line in baking dish rice side up. Top with shredded Parmesan and bake in preheated oven for 15- 20 minutes. Tent a piece of aluminum foil over the dish for remaining cook time to prevent over browning or drying out.
- When cook time is up, peppers should be tender. Remove from oven and let cool for 5 minutes. Top with fresh parsley and serve.
Notes
This recipe includes making Dirty Rice & stuffing the peppers. You will need fewer peppers if you are working with leftovers. Assume 1- 1.5 C of leftovers per half pepper. Also, the total prep and cooking time for using leftovers is about 35 minutes.