Prep Time: 20-25 Minutes
Cook Time: 45 Minutes
Servings: 4
Ingredients
- 4 red or orange bell peppers
- 1 lbs chicken sausage
- 1/4 cup sliced white mushrooms
- 1 cup dry wild rice
- 2 sprigs rosemary - finely chopped
- 1 tbs margarine or butter
- 2 cups baby spinach
- 1/4 cup feta cheese
- panko bread crumbs
- olive oil
- salt and pepper
Preheat over to 350 degrees. Add the wild rice, butter/margarine and 1 1/4 cups water to a medium sauce pan. Heat to a boil, stir once and cover with a tight fitting lid. Reduce heat to low and simmer for 13-15 minutes. During this time heat a saute pan on medium heat. Add a little olive oil and the sausage. Brown the sausage, about 5 or 6 minutes. Add the mushrooms and rosemary and cook for 3-4 minutes. Turn heat to low and add the spinach. Cover with a lid. When the rice is done add it and the feta to the sausage mixture and toss well. Cut the very top off of the peppers and remove the seeds and core. Stuff each pepper with the sausage mixture and sprinkle with the bread crumbs. Lightly drizzle with olive oil. Place the peppers open-side-up in a 9x9 baking dish with enough water to just cover the bottom. Place in a oven preheated to 350 degrees. Bake for 45 minutes. Enjoy!
