I am one of the lucky gals because I have a husband that loves to cook! But he doesn’t follow recipes, he just throws stuff together (I think that might be typical for a man).
One day he was trying to improve upon the classic stuffed peppers and this is how we ended up with inside-out stuffed peppers! Now, it is by far one of our all-time favorites! Even our young children love it! We eat this meal at least once a month.
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You won’t need to make anything else for dinner because this is a very filling meal with a great combination of flavors.
These peppers make fantastic leftovers and are naturally gluten-free!
We have made this with regular bell peppers, but now we prefer to use the multi-colored baby bell peppers.
Inside Out Stuffed Peppers
- Cook 1 lb. of sausage, save grease.
- Cook 2 cups of rice.
- Wash the peppers and sear over high heat in a large cooking pot (bottom covered in oil) with a lid (Seriously, use a lid–it’s important and will save you a huge mess on your stove!!). Takes about 10 minutes, stirring frequently.
- Once the skin on the peppers becomes loose and starts to turn a dark color, transfer to mixing bowl and place in freezer for 10 minutes. This is important because later you will be peeling the black part off the peppers and the rapid cooling helps make this process easier.
- After 10 minutes, remove peppers from the freezer. The inside will still be hot. Cut off stems and remove seeds, rub peppers between fingers to peel off the pepper’s skin. Dice peppers into bite-size pieces.
- In a clean pot add sausage drippings, a tablespoon of oil, and 2 crushed garlic cloves on high heat. Cook for 1 minute. Add peppers. Continue to cook for 3 minutes on high heat. Add cooked sausage, 1 cup of brown sugar (more or less to taste), can of diced tomatoes with green chilies, a small can of tomato sauce (8 oz.). Cook on high heat until everything is hot–about 3 more minutes.
- Add cooked rice and stir together until well blended. Top with shredded Mexican cheese.
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