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Ingredients
½ pound gluten free mild Italian Sausage
1½ cups Pacific or Swanson Chicken Stock - gf
⅛ teaspoon McCormick Paprika - gf
1 (14.5 ounces) Hunts Diced Tomatoes, drained - gf
1 cup frozen whole kernel corn, thawed
½ cup uncooked regular brown rice - naturally gf
4 to 5 bell peppers, cut in half and seeded
2 cloves garlic, minced
1 medium onion, chopped
1 tablespoon olive oil
½ teaspoon dries oregano or 1 tablespoon fresh, chopped
½ teaspoon black pepper
¼ teaspoon salt
¼ cup fresh cilantro, chopped
½ cup shredded cheddar cheese
¼ cup water
Instructions
- In a large saucepan, heat oil then sauté onions and garlic until soft about 5 minutes.
- Stir in chicken stock and bring to a boil. Add brown rice, oregano, paprika, black pepper and salt. Cover and simmer for 40 minutes or until rice is tender. Remove from heat.
- Stir in corn, tomatoes and cilantro. Set aside.
- In a large skillet, brown the sausage breaking up as it cooks. Drain excess fat and stir into the rice mixture.
- Preheat oven to 400 degrees F.
- Arrange bell peppers on a baking pan. Divide the rice mixture among the bell peppers. Pour the water into the pan around the stuffed peppers. Cover with foil and bake for about 45 minutes or until peppers are tender.
- Uncover and sprinkle cheese and return to the oven for about 3 minutes or until cheese has melted. Serve
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