This contest-winning recipe from the 2009 Restaurant Recipe Challenge, is a southern-inspired take on classic stuffed peppers.
Prepare rice according to package directions. Preheat oven to 425°F.
Meanwhile, coat a large skillet with nonstick cooking spray. Heat skillet over medium-high heat. Add sausage and cook for 3-5 minutes, until lightly browned.
Add onions and garlic and cook for an additional 2 minutes, stirring constantly.
Add rice, chicken and tomato sauce. Stir to thoroughly combine and heat through.
Slice peppers lengthwise and place in a 9 x 13-inch baking dish. Add water to bottom of dish.
Fill peppers with meat mixture. Cover with foil and bake for 20 minutes, or until tender.
Uncover. Sprinkle with green onions before serving.
Elevate the flavor in this dish by cooking the rice in chicken broth instead of water. You can also add in some creole seasoning for extra kick.
Use your favorite variety of store-bought tomato sauce and feel free to use rotisserie chicken in this recipe to speed things up.
This dish is loaded with flavor and also with whole grains from the brown rice. However, if you just have our Success® White Rice or Success® Jasmine Rice on hand, feel free to swap them in for the brown rice. Either one will work well here.