My Stuffed Green Peppers Recipe is sponsored by Mahatma Rice, however the opinions expressed herein are those of Life Tastes Good.

Green Peppers stuffed with a mixture of turkey sausage, spinach, fresh herbs & Basmati rice in a spicy salsa topped off with ooey gooey cheese are easy to make and packed full of exciting flavors.

This Stuffed Green Peppers recipe has a Mexican flare with the salsa, cumin, chili powder, and fresh cilantro. It is one of those meals where everyone keeps coming back for 'just a little bit more', because it is so flavorful! It makes a comforting meal perfect for sharing with friends and family this holiday season. Stuffed peppers reheat nicely too, if you have any leftovers, that is.

I chose Mahatma Basmati Rice for this recipe because it is has long, slender grains that cook up fluffy with a nice nutty flavor. Basmati rice is grown primarily in India and is a very nice quality rice. I love the aroma while it is cooking. It lingers in the house, leaving behind a wonderful fragrance.

Scroll down past my photo tutorial to access the ingredients and directions all in one place, if you prefer. Thanks!

This recipe is simple to make and only requires a skillet and a baking sheet. First things first, preheat the oven to 375°F and clean the peppers. Wash and dry the peppers and then slice them in half and clean out the seeds. Place them on a baking sheet and cover with foil. Bake them in the preheated oven for about 20 minutes until they begin to soften.

Rinse 1 1/2 cups Basmati rice under cold water until the water runs clear. Melt 2 tablespoons unsalted butter in a skillet and add the Basmati rice. Cook, stirring the rice until lightly toasted. Add 3 cups chicken broth and bring to a boil. Cover with a tight fitting lid and reduce the heat to mid-low. Set the timer for 15 minutes and allow the rice to cook without lifting the lid. Enjoy the beautiful aroma of the Basmati rice while it cooks to fluffy perfection!

When most of the liquid is absorbed, remove the rice from the heat and allow to rest for 5 more minutes. Leave the lid on. After the resting time, remove the lid, fluff with a fork, and season with salt and pepper to your liking. Transfer the rice to another container and keep warm.

TIP: If you don't have a tight fitting lid, place a clean kitchen towel between the lid and the pan to form a tight fit.

Using the same skillet set over mid-high heat, cook the sausage until it just starts to brown. Add 1/2 cup freshly diced onions, 1 tablespoon of freshly minced garlic, 1 tablespoon freshly chopped cilantro, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly cracked black pepper, 1/2 tablespoon chili powder, and 1/2 tablespoon ground cumin. Continue to cook, crumbling sausage pieces and mixing in the seasoning, until the sausage is cooked thoroughly and no longer pink. Give it a taste and adjust the seasonings to your liking. Add 8 ounces of salsa and stir to combine.

Add 6 ounces of fresh spinach to the skillet with the sausage mixture. This will look like way too much spinach, but it's all good, the spinach will wilt down and fit just fine. Carefully stir the spinach into the sausage mixture allowing the heat to wilt the spinach. When the spinach is wilted, add 1 cup of the cooked rice to the skillet and stir to combine. Reserve the remaining rice to serve with the peppers.

Fill the peppers, generously, with the rice mixture and place back on the baking sheet.

Top with cheese and bake until the cheese is melted and lightly browned. About 10 minutes. Garnish with freshly chopped cilantro or parsley and serve with the reserved rice.

Your home will be bathed in the wonderful aroma of Basmati rice, so this is the perfect time to set a lovely table and have some friends over to enjoy a relaxing meal this holiday season!

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Stuffed Green Peppers Recipe

By Life Tastes Good
Published 11/01/2015

Ingredients

• 4 fresh green peppers, cleaned
• 1 1/2 cups Mahatma Basmati Rice, rinsed
• 3 cups chicken broth
• 1 lb ground turkey sausage
• 1/2 cup freshly diced onions
• 1 tablespoon freshly minced garlic
• 1 tablespoon freshly chopped cilantro (or parsley)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 tablespoon chili powder
• 1/2 tablespoon ground cumin
• 8 ounces salsa
• 6 ounces fresh baby spinach
• 1/2 cup shredded cheddar cheese (more or less to your liking)
• Freshly chopped cilantro or parsley for garnish

Instructions

1. Preheat the oven to 375°F and clean the peppers. Wash and dry the peppers and then slice them in half and clean out the seeds. Place them on a baking sheet and cover with foil. Bake them in the preheated oven for about 20 minutes until they begin to soften.
2. Rinse 1 1/2 cups Basmati rice under cold water until the water runs clear. Melt 2 tablespoons unsalted butter in a skillet and add the Basmati rice. Cook, stirring the rice until lightly toasted. Add 3 cups chicken broth and bring to a boil. Cover with a tight fitting lid and reduce the heat to mid-low. Set the timer for 15 minutes and allow the rice to cook without lifting the lid. When most of the liquid is absorbed, remove the rice from the heat and allow to rest for 5 more minutes. Leave the lid on. After the resting time, remove the lid, fluff with a fork, and season with salt and pepper to your liking. Transfer the rice to another container and keep warm. TIP: If you don't have a tight fitting lid, place a clean kitchen towel between the lid and the pan to form a tight fit.
3. Using the same skillet set over mid-high heat, cook the sausage until it just starts to brown. Add 1/2 cup freshly diced onions, 1 tablespoon of freshly minced garlic, 1 tablespoon freshly chopped cilantro, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly cracked black pepper, 1/2 tablespoon chili powder, and 1/2 tablespoon ground cumin. Continue to cook, crumbling sausage pieces and mixing in the seasoning, until the sausage is cooked thoroughly and no longer pink. Give it a taste and adjust the seasonings to your liking. Add 8 ounces of salsa and stir to combine.
4. Add 6 ounces of fresh baby spinach to the skillet with the sausage mixture. This will look like way too much spinach, but it's all good, the spinach will wilt down and fit just fine. Carefully stir the spinach into the sausage mixture allowing the heat to wilt the spinach. When the spinach is wilted, add 1 cup of the cooked rice to the skillet and stir to combine. Reserve the remaining rice to serve with the peppers.
5. Fill the peppers, generously, with the rice mixture and place back on the baking sheet. Top with cheese and bake until the cheese is melted and lightly browned. About 10 minutes. Garnish with freshly chopped cilantro or parsley and serve with the reserved rice.

Yield: 6-8 Servings
Prep Time: 15 mins.

Cook time: 30 mins.
Total time: 45 mins.

Tags: Stuffed Green Peppers, Vegetables, Basmati Rice, Sausage, Spinach, Fresh herbs, Salsa, Cheese, Holiday, Mahatma Rice