I hope you all had a wonderful weekend. I know we did! Mike ran his first half marathon and I accompanied him as I ran my fourth. My husband, the man that detests running, laced up his shoes day after day after day to get ready for this race. I am so, so incredibly proud of him. I (lovingly) pushed him and we finished in 2:15. This was a full 15 minutes before our goal finish time (and a PR for me)!
The day was perfect. A mix of sunshine and clouds. A start temp of 35°F (ish) and some wind. To celebrate his first half and my fourth, I’ve decided to sign up for my second full marathon. I ran my first one September 2012 and vowed to never do it again. But here I am, one year later, starting my training for another marathon. A spring marathon. Which means I’ll be doing my runs in the Wisconsin winter. What the heck was I thinking?! Marathon training is hard. Winter marathon training may prove to be impossible 😉
Ok, so on to these stuffed peppers. I was originally going to remake the last pre-race meal I had of sausage and bell peppers, but I changed my mind last minute and decided to make some stuffed peppers instead. These were easy to make and easy on my pre-race jittery stomach, too!
Turkey Sausage Stuffed Bell Peppers
6 bell peppers
1 pound mild turkey sausage, casing removed
3 cloves garlic, minced
1 large onion, diced
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon freshly ground black pepper
1 cup tomato sauce
1 cup crushed tomatoes
2 cups low sodium chicken broth
1 cup white rice
3 tablespoons Parmesan cheese, grated, optional (omit for DF)
1/2 cup cilantro, roughly chopped
- Preheat oven to 425°F. Lightly spray a baking dish with olive oil and set aside.
- Cut tops off peppers and remove the core and seeds. Place them into prepared baking dish and set aside.
- Brown sausage in a large pan over medium-high heat. Use a spatula or wooden spoon to break the sausage up into crumbles. When sausage is browned, carefully drain off most of the grease. Add in onions and garlic and saute for 3 minutes. Add in red pepper flakes, garlic powder, paprika, oregano, pepper, tomato sauce and tomatoes. Stir to combine and bring to a simmer.
- Pour in chicken stock and rice and stir to combine. Bring to a simmer, cover, and cook until rice is tender, about 20 minutes. Remove pan from heat and spoon filling evenly into the 6 prepared bell peppers. Sprinkle with cilantro and cheese, if desired.
- Bake in preheated oven for 20 minutes or until heated through and cheese is melted and browned. Enjoy!