Chicken Sausage Stuffed Peppers Food

CHICKEN SAUSAGE STUFFED PEPPERS

Steps:

• rinse rice thoroughly , brown half rice in butter. Add the rest of the rice, water and 1 can of tomato sauce. Mix. Bring to a boil, then turn heat down to low, simmer for 20 minute.
• remove casings from chicken sausages and pulse through food processor until ground. brown, add diced tomato and 1 can of tomato sauce. Mix and set aside.
• saute the diced pepper and onion , add to chicken and tomato mixture.
• add rice, mix well.
• Clean and stuff the remaining 5 peppers with rice mixture.
• mix together tomato paste, 1/2 can water, and ketchup and put on top of peppers
• bake in 350 degree oven , covered for 1 hour.

CHICKEN, SAUSAGE AND PEPPERS

Steps:

• Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
• Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
• Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.

STUFFED PEPPERS

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onion is translucent, about 3 minutes.
• Add sausage, and cook, breaking up with the back of a spoon, until lightly browned, about 4 minutes. Add tomatoes and 1 cup water; cook until slightly thickened, about 5 minutes. Remove from heat and stir in couscous.
• Fill pepper halves with couscous mixture. Arrange peppers in a baking dish just large enough to hold them. Add 1/2 cup water. Cover with aluminum foil, and bake until peppers are tender, 35 to 40 minutes. Remove foil, and sprinkle with cheese. Return to oven and bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes more.

CHICKEN SAUSAGES WITH PEPPERS

Steps:

• In a large nonstick skillet, saute onion and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in sausages; heat through.

CHICKEN-STUFFED CUBANELLE PEPPERS

Steps:

• Preheat oven to 350°. Cut and discard tops from peppers; remove seeds. In a large bowl, mix eggs, chicken, salsa, bread crumbs and rice. Spoon into peppers. , Spread pasta sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Top with peppers. Bake, covered, 60-65 minutes or until peppers are tender and a thermometer inserted in stuffing reads at least 165°.

SPINACH AND SAUSAGE STUFFED PEPPERS

Steps:

• In a large skillet, over medium high heat, wilt the spinach for about one minute, then drain and press out all of the water; chop coarsely.
• Wipe out the skillet.
• In a large bowl, combine the bread, milk, egg, and cheese; knead to form a dough.
• Mix in the pine nuts, onion, sausage, and spinach; lightly season with salt and pepper.
• Pack the mixture into the peppers (you may want to moisten your hands to prevent the filling from sticking to them).
• Heat the oil in the skillet, then add the peppers, filling side down; cook until well browned, about 4 minutes.
• Turn the peppers over and cook until the skins are browned and blistered, another 4 minutes.
• Add tomato sauce and the chicken broth, cover, and reduce heat to a simmer to cook through, about 5 or 6 minutes.
• Serve the peppers with the sauce spooned on top.

SPICY MEDITERRANEAN CHICKEN WITH SAUSAGE-STUFFED CHERRY PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken thighs in a large bowl; season with black pepper, cumin, and 1 teaspoon salt. Set aside.
• Stuff each cherry pepper generously with Italian sausage. Set aside.
• Heat olive oil in Dutch oven over medium-high heat. Place chicken thighs, skin-side down, in pan and brown, about 5 minutes. Turn chicken over and brown other side, about 1 minute. Remove chicken from pan.
• Cook onion in the Dutch oven with pinch of salt over medium-high heat; cook and stir until caramelized, about 5 minutes. Reduce heat to medium; stir in garlic, herbes de Provence, and crushed red pepper.
• Stir in pepperoncini and juices; cook until warmed through, about 2 minutes. Remove from heat.
• Place chicken, skin-side up, in a single layer on top of the onions and pepperoncinis in the Dutch oven. Pour stock into the pan until almost covering the chicken.
• Sprinkle artichoke hearts, olives, and stuffed cherry peppers over top of chicken.
• Return to medium-high heat and bring to a simmer.
• Cover and roast in preheated oven until sausage is cooked through and liquid is bubbling, about 1 hour.
• Garnish with chopped basil, oregano, and marjoram.