Sausage & Broccoli Stuffed Peps

Sausage & Broc Stuffed Peps

Prep Time: 25 Min
Cook Time: 1 Hr 15 Min

Yields: 3 Servings

What You Need

• 3 Bell Peppers
• 3 Tbsp. EVOO
• 1 Tbsp. Pepperoncini In Chili Oil
• 3 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 2 C Broccoli, chopped in to small florets
• Splash Plant-Based Chik'n Broth
• 3 x Beyond Meat Hot Italian Sausages
• Small Handful Fresh Basil, torn / chiffonade
• 1.5 Tbsp. Red Pesto (I used a store-bought tomato pesto)
• 1/2 C White Wine ( I used a local Ontario Pinot)
• 3/4 C Uncle Ben's 2 Min Basmati, uncooked
• 1/4 C Grana Padano, finely shredded
• 1 C + Topping Pizza Mozzarella, shredded
• Himalayan Salt & Cracked Pepper
• Red Pepper Flakes
• GARNISH - Fresh Basil Grana Padano

Directions

• Begin heating the EVOO, pepperoncini, and garlic, in a large, non-stick skillet set to just below medium heat. Once heated, stir and let everything sizzle together for about a minute before adding the onion and a good pinch of both salt & pepper. Stir and let the onions cook until they're fairly tender, about 7 minutes. Drop in the broccoli florets along with a good splash of broth and a hot of both salt & pepper. Stir as needed and cook the broccoli for 5 - 6 minutes.​

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• Do your best to peel the casings off of the sausages. If they give you too much trouble, don't stress! Make a well in the center of the pan and crumble in your sausages. Let them brown up in the center of thew skillet for a couple of minutes, stirring, flipping, and breaking down as it browns. After a couple of minutes, stir in the fresh basil and a good pinch of salt. Stir everything together and continue to cook for another few minutes.
• Add the red pesto and the wine & let that simmer a few minutes. Scoop your rice from the bag of 2 minute rice and pack up whatever is left in an airtight container in the fridge. Stir your rice in to the skillet along with another good pinch of salt. Continue to cook, stirring a few times until the rice has plumped up and most of the liquids have been absorbed, about 7 - 9 minutes. Turn off the heat and fold in the mozzarella and grana padano until cheesy and combined. Set aside and let's get our peppers ready.​ Before filling your peps, taste your filling and adjust salt to taste if needed.

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• Preheat your oven to 350 F
• Cut the peppers in half and carefully scoop out all of the seeds and pith. Use a spoon to scrape the insides of the peppers to remove as much pith / flesh as possible, leaving you with nice bowls for stuffing. Transfer your peppers to an 8" x 12" baking dish, or any dish large enough to accommodate them. Divide your filling between your peppers, pressing it down to ensure they're nice and full. Use up all of your filling until those peps are nice and stuffed. Top each one with a 1 - 2 Tbsp.'s of shredded mozz and a good sprinkle of pepper flakes. 
• Cover and bake 30 minutes. Remove cover and continue another 15 until your peppers are tender but they won't be mushy. Carefully remove your tray to a wire cooling rack and let them sit for 5 before serving. Garnish your peppers with finely shredded grana padano and fresh basil. ENJOY!

HAPPY VEG