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  • Prep
    10 min
  • Total
    30 min
  • Servings
    4-6

Stuffed Peppers with Sausage and Mild Cheddar Cheese

A classic recipe for stuffed peppers with an Armstrong twist, in which we recommend replacing tomatoes with crunchy and tangy red and yellow peppers. Simply add our Mild Cheddar Cheese, some Italian sausage, and you're done! A unique and practical dish prepared in just 10 minutes... and a great way to get your kids to eat their vegetables!

Ingredients

  • ½ white onion, chopped
  • 1 garlic clove, finely chopped
  • 60 mL (1/4 cup) fresh basil, chopped
  • 1 egg, beaten
  • 500 mL (2 cups) white rice, cooked
  • 400 g (1½ cups) Italian sausage meat
  • 200 g (2 cups) Armstrong Mild Cheddar Cheese, grated
  • Salt and pepper, to taste
  • 4 to 6 peppers, cut in half, cored and seeded

To serve

  • Fresh basil, chopped

Directions

  1. Preheat the oven to 200º C (400º F).
  2. In a bowl, combine the onion, garlic, basil, egg, rice, sausage meat, and half of the Armstrong Mild Cheddar Cheese. Season with salt and pepper.
  3. On your work surface, stuff the pepper halves with the mixture. Top with the remaining cheddar.
  4. Place the peppers in a lightly oiled ovenproof dish. Cook on the middle oven rack for 20 minutes.
  5. Garnish with basil.

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