How To Make Easy Stuffed Bell Peppers | Chef Jean-Pierre

Name: How To Make Easy Stuffed Bell Peppers | Chef Jean-Pierre
Total time: 45 min
Ingredients: 4–6 Bell pepper; 2 cups Rice, cooked; 1 Onion, diced; 1 lb Sausage; 4–6 oz Mushroom, sliced; Rosemary, chopped; 0.83 Basil, chopped; 2 cups Spinach, chopped; 1 tbsp Garlic, chopped; 1 x 28 oz Tomato, peeled crushed; 2 tbsp Parsley, chopped; 1 ½ cups Cheese

By Chef Jean-Pierre · 45 min

Ingredients

Bell pepper4–6
Rice · cooked2 cups
Onion · diced1
Sausage1 lb
Mushroom · sliced4–6 oz
Rosemary · chopped
Basil · chopped0.83
Spinach · chopped2 cups
Garlic · chopped1 tbsp
Tomato · peeled crushed1 x 28 oz
Parsley · chopped2 tbsp
Cheese1 ½ cups

Instructions

Preheat the oven to 350°F / 175°C.
Remove the tops, white membranes and seeds from the peppers. Brush them with a little olive oil and salt, then bake in a lasagna-style pan for about 15 to 20 minutes. Pour out the water that collects in the pan.
Brown the sausage in a sauté pan over medium heat. Drain it and keep the fat in the pan.
Sauté the onion in the fat until golden brown. Add the mushrooms and salt and cook until they release all their water.
Add the spinach and cook until wilted, then add the garlic and cook until fragrant. Add the crushed tomatoes and cook for 20 minutes, seasoning with salt and pepper as needed. Stir in the basil.
In a large bowl, mix the cooked rice with the sausage mixture. Pack this filling tightly into each pepper.
Bake the stuffed peppers for about 20 minutes. Top with the cheese and bake until it is nicely melted.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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