Recipes

Stuffed Peppers with Sausage - Compressed

Stuffed Peppers with Sausage and Cilantro Yogurt Drizzle

Ingredients:

1 lb. assorted peppers, any color

1 lb. seasoned sausage (pork, chicken or beef)

1 medium red onion, diced

1 package Rothbury Farms® Italian Seasoned Croutons, roughly crushed

½ cup of chicken broth

8 oz. Greek yogurt

¼ cup fresh lime juice

¼ cup cilantro, chopped

 

Directions:

Preheat oven to 375ºF (or preheat grill, if desired).

Slice tops of peppers off. Remove seeds and core. Set peppers upright in un-greased baking dish (you may need to slice some off some of the bottom to get them to stand upright).

In a large sauté pan over medium heat, start to cook the sausage.

When the sausage is about half-way cooked, add chopped red onion.

Finish cooking until sausage is completely cooked.

Remove from heat.

Add crushed Rothbury Farms® Italian Seasoned Croutons and stir.

Add chicken broth and let sit untouched for 5 minutes.

Divide filling and stuff into prepared peppers.

Bake at 375ºF for about 25 minutes until browned and heated through (or cook on grill, as desired).

While peppers are cooking, combine yogurt, lime juice and cilantro in a blender until smooth; set aside (keep cool).

Drizzle cilantro yogurt over the cooked peppers and garnish with lime sections and cilantro, if desired.

 

Stuffed Peppers with Sausage - Compressed

Stuffed Peppers with Sausage

Ingredients:

1 lb. assorted peppers, any color

1 lb. seasoned sausage (pork, chicken or beef)

1 medium red onion, diced

1 package Rothbury Farms® Italian Seasoned Croutons, roughly crushed

½ cup of chicken broth

8 oz. Greek yogurt

¼ cup fresh lime juice

¼ cup cilantro, chopped

 

Directions:

Preheat oven to 375ºF (or preheat grill, if desired).

Slice tops of peppers off. Remove seeds and core.  Set peppers upright in un-greased baking dish (you may need to slice some off some of the bottom to get them to stand upright).

In a large sauté pan over medium heat, start to cook the sausage. When the sausage is about half-way cooked, add chopped red onion. Finish cooking until sausage is completely cooked.

Remove from heat.

Add crushed Rothbury Farms® Italian Seasoned Croutons and stir. Add chicken broth and let sit untouched for 5 minutes.

Divide filling and stuff into prepared peppers.

Bake at 375ºF for about 25 minutes until browned and heated through (or cook on grill, as desired).

While peppers are cooking, combine yogurt, lime juice and cilantro in a blender until smooth; set aside (keep cool).

Drizzle cilantro yogurt over the cooked peppers and garnish with lime sections and cilantro, if desired.