Recipes: Linguica and Wild Rice Stuffed Peppers

Hi all, Happy Labor Day!

Now...I am no fat dude like the blog suggests (imposter, oh no!!), however...I do love tasty foods just as much as one, so I would like to share with you a recipe that resulted in some fine (and of course, tasty!) stuffed peppers using a delightful sausage called Linguica.

So, what is Leen-gwee-sah?
Linguica (or Linguiça if you want to be proper and fancy like) is a very flavorful yet mild lean sausage. It is typically used to compliment rice, breads, and soups.

I so happened to have some in my fridge just waiting to be eaten. But how? And with what?

Cravings can be a beast sometimes. And I was craving.....Stuffed peppers.
"There's sausage and rice stuffed peppers......why not linguica and rice?"

Ingredients:
6 large peppers (I used green Bell peppers, but any color Bell pepper will work!)
1 pound Linguica sausage
1 large onion, chopped fine (I used white onion, but any preferred onion will do)
1 clove garlic, minced finely
1 container fresh Baby Bella mushrooms, chopped
1/4 cup fresh parsley, chopped
3 cups cooked wild rice
1 8oz. can of tomato sauce
3/4 cup of parmesan or Romano cheese (I used freshly grated block parmesan)

Directions:

Wash the veggies and set all to the side except for the peppers. Take the peppers and slice the tops off. Remove the seeds and cut out veins from inside the peppers.

Remove casings from the linguica sausage. Chop the sausage into small pieces and brown in a wok or large skillet on a medium setting .

Finished Product!

Once the sausage is cooked, remove it from skillet and set aside in a bowl. Add your garlic, onions and mushrooms into the already hot skillet and saute for about 5 minutes. Add the linguica back into the skillet and mix throughly. Add in the cooked wild rice and fold the meat and sauteed veggies into the cooked rice. Note the delicious aroma that is wafting throughout your kitchen now! Add 4oz. of the tomato sauce and 1/2 cup of the cheese, then fold in the parsley.

Preheat your oven to 425F. Spoon the rice mixture into the peppers and fill them completely. Pat the tops to pack the rice down into the pepper. Put the peppers into a baking or casserole dish that has been lightly greased. Use the remaining tomato sauce to pour over the peppers. Top with remaining cheese.

Bake at 425F for about 40-45 minutes (depending on how possessed your oven is!) Enjoy!