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Chef Mise
Dirty Rice Stuffed Peppers (Weeknight Edition): Dirty rice, and the pepper becomes the bowl.

Dirty Rice Stuffed Peppers

Dirty rice, and the pepper becomes the bowl.

Total: 45 minDifficulty: EasyYield: 4 servings

Timing note: 45 mins

SouthernPorkDinner

The Key Move

One-pan bake; finish with scallion + hot sauce.

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The Setup

  • Skillet
    12-inch
  • Baking Dish
    9×13 inch
  • Cutting Board
  • Chef's Knife

The Mise en Place

5 of 9

Your prep station before cooking begins

The Protein (0/2)

450 gground pork sausage(spicy preferred)
½ wholegreen bell pepper(diced (use the tops!))

The Aromatics (0/2)

1 wholeonion(diced)
1 sprigcelery stalk(diced)

The Spice Blend (0/1)

My peppers are still tough and crunchy after baking.

Ah, it sounds like they needed a little more time in the oven.

The filling seems really dry and crumbly.

That can happen if the filling wasn't quite moist enough before it went into the oven.

Chef's Notes

Tip

Pre-cook the rice for faster, more tender results. Use leftover rice for an even quicker weeknight meal.

Tip

To prevent peppers from becoming too mushy, par-boil or microwave them for 2-3 minutes before stuffing.

Serving

Serve with a dollop of sour cream or a sprinkle of fresh cilantro for a bright, cooling contrast.

The Method

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