Stuffed Peppers

Look at those things. 

I've never met a stuffed pepper I didn't like. You can throw so many different combinations together and it's so good! I've even thrown shrimp and grits in them before! So good!

I have experimented with them before, and these are probably my favorite out-of-the-box variation. My husband would probably just get up from the table if I presented those in front of him. 

Hence the picture below. I love my veggies, all colors and sizes. Hubby is my meat and potato man. He'll try some things, but won't stray too far from his staples. 

I have to say. The pot on the right contains delicious things ya'll. 

see what I mean?

I like eggs in mine. Those babies add so much flavor. Who doesn't love that?

Ingredients:

8 peppers, seeded, with tops removed (no specific colors, but I like to mix it up)
2lbs sausage 

1 onion, diced

3 cloves garlic, minced

1 small package mushrooms, diced

1 6oz can tomato paste

3 cups water

2 cups jasmine rice

2 tbsp butter

4 eggs

2 cups white corn

1 15.5oz can diced tomatoes

seasoned salt, to taste

pepper, to taste

2 tsp basil

1/2 tsp rosemary

pinch cloves
chicken stock

bacon, optional

shredded cheese, optional

Method To The Madness:

*Preheat oven to 375*

1. In a large pot, over medium high heat, brown the sausage, with onions, mushrooms, and garlic. 

2. Meanwhile, prepare rice: 3 cups of water for 2 cups rice. Bring to a boil, cover, and simmer on low for about 12 minutes or until done. Add 2 tbsp butter, and pour into skillet. Add eggs, stirring until cooked. Add to cooked sausage and stir. 

3. Add remaining ingredients minus the chicken stock. Stir well. If mixture is too thick, add a little chicken stock at a time. There should be plenty of juices, but not enough for it to be soupy. If it's too juicy, let it simmer for a few minutes to help thicken everything.
4. Line a pan with foil, and pour about a cup of chicken stock in the bottom. Add the peppers, stuffing them with as much as you can fit. 

5. Bake for 10 minutes, then lay a slice of bacon over the peppers. Bake for an additional 15 minutes or until bacon is as crispy as you'd like. 

6. Top with cheese. Eat. Repeat. 

I am an airhead and forgot to photograph the peppers with bacon on top, but I think you get the idea.

If there are leftovers, I'm totally eating them for breakfast.

Don't tell anyone okay?

Thanks. You're a pal.