- 1 packet saffron rice
- 5 large porcini mushrooms, chopped
- 1 small yellow onion, chopped
- 1 garlic clove, chopped
- 1 bunch of fresh spinach, chopped
- 5 links of spicy sausage, removed from casings
- 1/2 teaspoon cayenne pepper
- 1 tablespoon smoked Spanish sweet paprika
- 2 teaspoon medium chili powder
- 3-4 large dashes of Cholula hot sauce (I used the chili lime flavor)
- 1-1 1/2 cups of Monterey jack cheese
- 2-3 green bell peppers, sliced in half, seeds removed
1. Cook rice according to package. Remove lid to allow for it to cool. (You don’t want it to cook anymore).
2. Sauté mushrooms and onions until mushrooms are browned and onions are translucent. Add garlic and spinach and sauté for 1-2 minutes or until spinach is completely wilted. Remove from heat and our it into medium to large mixing bowl.
3. Cook sausage on medium high heat until cooked through. Browning the sausage adds a lot of flavor. While sausage is cooking, combine rice with vegetables. Add cayenne pepper, paprika, chili powder and hot sauce to the mixing bowl.
4. When sausage is cooked. Chop it into small bit sized pieces. Combine into mixing bowl.
5. Make sure mixture is incorporated well and cool enough so that when you add the cheese it won’t melt. Add the cheese.
6. Stuff the peppers. Push the mixture into the cavities of the pepper. Mound the mixture on top – use your hand in a cupping motion to secure the filling into the pepper. You want the mixture to be condensed and the pepper to be overflowing with the goods.
7. Place in a preheated 450 degree oven for 20 minutes, covered with foil. Remove foil for 2 minutes so that the tops get crispy and slightly browned.
8. Dig in. I topped mine with some sour cream and a little more hot sauce!
WOW that looks like a lot of sour cream in that picture. Honestly, it wasn’t a lot. Just the perfect amount. Don’t judge me because I love dairy products.