These quick-bite peppers stuffed with a mixture of mushrooms and Jimmy Dean fresh sausage and topped with mozzarella cheese make ideal appetizers or a satisfying meal on their own. Using a pre-cooked rice of your choice makes these bites not only quick to eat but quick to prepare as well.
Ingredients
- canola or vegetable oil: 2 Tbsp (divided)
- (1-pound) package Jimmy Dean Premium Pork Sausage: 0.25 piece
- mushrooms: 0.25 cup (diced)
- pre-cooked white rice: 1 cup
- fresh parsley: 2 Tbsp (chopped)
- mozzarella cheese: 1 cup (divided, shredded)
- salt and ground black pepper: (to taste)
- mini bell peppers, halved lengthwise and: 1 pound (seeded)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
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To the same pan, add the remaining 1 tablespoon of oil and reduce heat to medium. Add diced mushrooms and saute for about 5 minutes, until mushrooms are softened and brown.
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In a bowl, mix the sausage and mushrooms with the rice and parsley, and 1/2 cup of the mozzarella. Season to taste, and fill each bell pepper halfway with the mixture.
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Top each pepper with additional cheese, and bake for 10 to 15 minutes.
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Carefully remove the peppers from the oven and let cool for 5 minutes before serving.
