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Categories:Viewed: 45 - Published at: 7 years ago
Ingredients
- 4 whole Bell Peppers, Any Color
- 16 ounces, weight Spicy Sausage
- 1 whole Onion (small)
- 3 cloves Garlic
- 2 Tablespoons Butter
- 1 can Whole Kernel Corn, 6 To 10 Oz
- 1/2 cups Queso Fresco, Crumbled
- 2 cups Instant Rice, Dry
- 2 cups Chicken Stock
Method
- Pre-heat oven to 350F.
- Brown sausage over medium high heat.
- While the sausage is cooking, dice the onion and garlic and set aside.
- Cut the top off of the peppers, remove seeds and inside veins.
- Set aside.
- Once the sausage is cooked, remove from pan and place on a paper towel lined plate to drain.
- Add butter to the pan and melt; once butter is melted reduce heat to low and toss in onion, garlic and corn.
- Cook till the onion is translucent and fragrant.
- Add sausage back to the pan then dump in crumbled queso fresco.
- Stir around for a minute or so, cheese should begin to melt.
- While the onions, garlic and corn is cooking, combine rice and chicken stock in a microwave safe bowl and cook according to package instructions, usually 5 minutes.
- When the rice is done dump in the sausage mixture and combine well.
- Stuff peppers VERY full with sausage and rice mixture and place them in a deeper dish.
- Pour a little bit of water in the bottom of the dish and cover with tin foil.
- Bake for 20 to 25 minutes.
- Uncover and continue baking for another 10 minutes.
