Listen, the traditional New Orleans stuffed pepper is a thing of beauty. A devine chorus of ground beef, seafood and ham tied together with breadcrumbs and butter; baked to perfection. This version is lighter and brighter. Perfect for a weeknight meal without any guilt. 5 Bell Peppers 1lb Ground Pork Sausage (or ground turkey) 2C Brown Rice, cooked 1 Onion, finely chopped 1 Bell Pepper, finely chopped 1 Celery Stalk, finely chopped 1/3C Dried Cranberries 1 Green Onion, chopped 1 Tbsp Olive Oil 2 Tbsp Worcester Sauce 1C Chicken Stock 1C Parboil Water Creole seasoning to taste Chopped Parsley
Cut the bell peppers in half, remove the tops and seeds. Parboil in salted boiling water for five minutes and set aside. Reserve one cup of the boiling water as well.
In a skillet, sauté the onions, bell pepper and celery in olive oil until wilted, about 5-7 minutes. Add the ground sausage and sauté until browned. Add the brown rice and dried cranberries, stirring to incorporate. Pour in the chicken stock and water reserved from the parboil. Season to taste and simmer until the liquid evaporates. Towards the end, add the chopped green onions and fresh parsley and cook until wilted.
Preheat the oven to 375*. In a greased baking dish, place the parboiled peppers in line. Scoop the sausage and rice fillings into the peppers. Bake for twenty minutes. Serve immediately and enjoy
