As Farmers Market season is coming to an end I went to a local seasonal produce market this weekend called Heinie’s. In the back corner they have baskets of random veggies for $3. I got a basket of peppers that were a little sad looking but I figured if I used them soon I could do some stuffed peppers. It took me a couple days to get to them and by the time I did The Carnivore took one look at them and said, ummm you’re not gonna be able to stuff those. So, instead of having holey peppers leaking with stuffing I just put everything in a dish with sliced peppers on top.
It’s been several weeks since I drafted this post, I don’t 100% remember everything that went into this dish, it was a lot of leftovers I needed to use up.
Ingredients
- About 1.5 cups Spanish rice
- 1/2 head broccoli
- 2 shallots
- 1 tomato
- 2 Chicken sausage patties – chopped into pieces
- 4 bell peppers – sliced (or just 2-3 if you don’t have to cut out a significant amount of bad parts)
- Feta cheese
- Salt and pepper
- 2 tsp oregano
- 1 tsp thyme
- EVOO
Instructions
- I used leftover Spanish rice. If you need to prepare that do that first. Or use another grain – couscous, quinoa, orzo, etc.
- Preheat oven to 400.
- Heat olive oil on medium/high heat.
- Add shallots, then broccoli, then spices.
- Add chicken patties, then tomatoes.
- Add rice in with veggies and meat.
- Spray pan so nothing sticks.
- Spread rice mix in pan. Lay bell peppers on top. Sprinkle with feta on top.
- Bake covered for about 20 min, then 5 min uncovered to crisp the top.
NicStan Cooks 