Say hello to your new favorite easy weeknight dinner! These beauties are packed with our brand-new, house-made Southwest Green Chile Pork Sausage—crafted by our team at The Meatery and loaded with bold, Hatch chile flavor (not spicy!). Mixed with fluffy rice, melty cheese, and roasted until perfectly tender, they’re the ultimate easy dinner. Serve ‘em up with a dollop of sour cream, a drizzle of hot sauce, or a side of salsa, and you’ve got a meal that’s equal parts cozy and crazy delicious!

INGREDIENTS

• 1 Lb. Pasture Raised Southwest Green Chile Pork Sausage
• 1 small. yellow onion, finely diced
• 4 cloves garlic, peeled, finely minced or grated
• Kosher salt to taste
• 3-4 bell peppers of various colors (yellow, orange, red are my preference)
• 1 cup of rice, cooked
• About 6 oz. freshly shredded cheese (a combination of sharp cheddar and Monterey Jack is fantastic) 
• Cilantro, finely chopped, for garnish
• Sour cream, salsa or hot sauce, for serving

INSTRUCTIONS

Preheat oven to 375°F

Prepare the peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Choose your pepper orientation – vertical/standing up, or horizontal/laying down. I went with horizontal for more melty cheese coverage ;) If you want to go vertical and they don’t stand upright, trim the bottoms slightly to level them.

Cook the filling: Start cooking your rice. In a large skillet over medium heat, brown the sausage. Add diced onion and a pinch of kosher salt. Sauté until the sausage is cooked through, about 6-8 minutes. Add garlic and sauté until fragrant. Remove from heat.

Mix it all together: add cooked rice to the cooked sausage mixture along with half of the shredded cheese. Stir to combine until cheese is melty.

Stuff & bake: Spoon the mixture evenly into the bell peppers and place them in a baking dish or oven-safe skillet. Top each with the remaining shredded cheese.

Bake for 25-30 minutes, until the peppers are tender and the cheese is melted and bubbly.

Garnish & serve: Sprinkle with fresh cilantro and serve with sour cream, salsa, or hot sauce. Enjoy!

Want to prep ahead? Assemble the stuffed peppers up to a day in advance and refrigerate until ready to bake! 

We hope you liked this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our pasture raised pork – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!