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Sausage-Mushroom Stuffed-Pepper Wedges

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Ingredients

  • 2/3 cup uncooked bulgur
  • OR
  • 2/3 cup cracked wheat
  • 2/3 cup boiling water
  • 2 medium red bell peppers cut lengthwise into 4 wedges
  • 2 medium green bell peppers cut lengthwise into 4 wedges
  • 2 medium yellow bell peppers cut lengthwise into 4 wedges
  • 1 cup water
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 (6-ounce) can tomato paste with garlic
  • Cooking spray
  • 1 cup chopped onion
  • 12 ounces light smoked turkey sausage diced
  • 2 (8-ounce) packages cremini or button mushrooms chopped
  • 1 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon white pepper

Details

Servings 1

Preparation

Step 1

Preheat oven to 350º.

Combine bulgur and 2/3 cup boiling water in a large bowl; cover bulgur, and let stand for 30 minutes.

Cook pepper wedges in boiling water 2 minutes; drain well. Combine 1 cup water, sugar, salt, ground red pepper, and tomato paste in a small bowl.

Place a large saucepan coated with cooking spray over medium-high heat until hot. Add onion, sausage, and mushrooms; sauté 8 minutes or until vegetables are tender and sausage is browned. Add thyme, garlic powder, paprika, and white pepper; cook 5 minutes, stirring constantly. Remove from heat; stir in bulgur and tomato-paste mixture.

Arrange pepper wedges, skin sides down, in bottom of a 13 × 9-inch baking dish coated with cooking spray. Spoon sausage mixture into pepper wedges. Cover and bake at 350º for 30 minutes; uncover, and bake an additional 10 minutes.

Serving Size: 4 stuffed pepper wedges

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