Sausage and Rice Stuffed Peppers

So it is still hot in AZ, if you are tired of me talking about it, imagine how we must feel living in it. The toaster oven gets used a lot in my house in the summer as it is just too warm to turn on the big oven. This toaster oven meal comes from Everyday Food magazine, one of my favorites.


I cut this recipe in half and used the remaining stuffing in some scrambled eggs the next day.


You will need some peppers (your choice on color), onion, zucchini, rice, garlic, bread crumbs, parmesan cheese and salt and pepper. I also added a little Sunny Paris seasoning from Penzey's spices.

Preheat your oven, or toaster oven, to 400 degrees, get your rice on the stove and lets get prepping.


Cut the peppers in half and clean out the seeds and ribs.


Chop up the garlic.


Chop up the onion, I had some leftover red in the fridge so I just used it.


Chop up the zucchini.


Measure out the breadcrumbs and drizzle some olive oil in. Stir them up to combine. Once that is done, it is time to get to cooking!


Brown the sausage.


Check on your rice, I use that boil in bag stuff, because I am lazy.


Once the meat is browned, get it out of the pan.


Add in the veggies and season them with salt and pepper, cook for about 8 minutes.


Looking tasty already!


Now just throw everything except the bread crumbs in a bowl with some parmesan cheese and give it a stir.


Rub a baking sheet with oil or use some non stick foil. Stuff the pepper halves with the stuffing.


Top with the bread crumbs and pop it in the oven for about 30 minutes. I still like some crunch in my peppers so I pulled them out after about 15 minutes.


This is a great meal for all of you who may be harvesting out of your garden right now. Choose whatever veggies for in the stuffing that you have on hand or like!