Monday, July 19, 2010

Sausage And Coach's Oats Stuffed Peppers

If Maggie Piper picked a peck of purple peppers, how many purple peppers did Maggie Piper eat?

If you answered anything other than zero, you'd be wrong. It turns out that purple peppers turn green when they're baked. At least mine did! Aren't they just gorgeous raw though? I'll make sure to use the next batch that comes off the garden in a more esthetic, uncooked manner, showcasing the beautiful color of this unique sweet pepper.

OK, now here's the skinny behind the stuffing recipe. I've stuffed peppers with every grain imaginable, including quinoa, barley, rice and couscous. I wanted to try a more traditional stuffing with the flavors of Thanksgiving this time around and I also wanted to try using oats. Coach's Oats to be specific. I can't vouch for how this stuffing would turn out if you used regular old-fashioned oats. And if you decided to use steel cut oats, you'd want to cook them in the chicken broth separately from the rest of the recipe as they take much longer to cook. Then just add them in at the end.

I have to tell you that I loved the oats in this recipe and cannot wait to try other savory recipes incorporating them.

Sausage And Coach's Oats Stuffed Peppers

6-8 medium bell peppers, any color
1 pound ground Italian turkey sausage
3 TBSP olive oil
1/2 large onion, diced
2 stalks celery (with leaves) diced
1 small bell pepper (any color) diced (I used an Anaheim pepper because I'd just picked one from the garden)
kosher salt and pepper
4 ounces button mushrooms, coarsely chopped
3 cloves of garlic, minced
1/4 cup chopped fresh parsley
2 tsp chopped fresh thyme
2 tsp chopped fresh sage
1 1/2 cups chicken broth
1/2 cup Coach's Oats
1/2 cups Craisins or raisins
green onions, green part only, for garnish (optional)

Preheat oven to 350 degrees. Spray a deep casserole dish with cooking spray.

Slice tops off of peppers and remove seeds. Stand upright in casserole dish and season with salt and pepper. Bake for 20 minutes while preparing the stuffing.

In large skillet brown the turkey sausage. Remove from skillet to paper towels to drain.

In same skillet add the olive oil. Add the onion, celery and bell pepper and season with salt and pepper. Saute for 6-7 minutes or until onions become translucent. Add the mushrooms and continue to saute until mushrooms have given up their moisture, another 4-5 minutes. Add the garlic, parsley, thyme and sage and saute for another minute or two. Add the chicken broth and bring to a boil. Stir in oats and Craisins and reduce heat to medium low. Simmer for five minutes. Remove from heat and add the turkey sausage back into pan. Stir well to combine all ingredients.

Stuff partially baked peppers with stuffing mixture and return to oven for another 20-25 minutes. Remove from oven and garnish with green onions if desired.


Grumpy and HoneyB said...

What pretty peppers! I can't believe they really do turn green when cooked! What a bummer. lol.

A Year on the Grill said...

beautiful beautiful... What a disappointment about the color change.

I do like your recipe better

Julie said...

How interesting! Beautiful purple peppers!! I am sad, we've had so much rain. I don't think we'll have much for peppers this year.

The Mom Chef said...

How weird. Wonder why red and yellows don't change and these do. At least it didn't change the flavor, right? The stuffed peppers are gorgeous!

Jessica said...

I love the colors of your peppers. I've never seen them...ever. I didn't even know they existed...but I will try to find some seeds for my garden next year. I love peppers, but they don't really love me! lol

Pam said...

Beautiful peppers and an interesting thing also with the color change. I love stuffed peppers and this recipe sounds perfect! Thanks for the recipe!

June said...

Excuse my ignorance but I didn't know there was such a thing as a purple pepper. They look great Mags, no matter what the color.

Megan said...

Those peppers are beautiful. Funny they look that beautiful color when cooked. They would be so pretty on a veggie tray! I want purple peppers to pick!

Nanan said...

That looks good enough to eat so fast I would not notice what color the peppers are!

Linda said...

Green or purple your stuffed peppers look great!

Barbara @moderncomfortfood said...

I'm such a fan of stuffed peppers and this recipe looks like a real beaut. My husband, a pepper phobic, is out of town, and in girls-night-out fashion I have cooked them every single night since he left. Whoopie! I have all the ingredients and will make this neat recipe tomorrow night.

Sue Sparks said...

Do you know I have never made a stuffed pepper!?! Well, these look so tasty, I really want to try them! A real comfort food! Too bad they don't stay purple! Maybe I'll try a red bell pepper:)

stephchows said...

hmmm savory oats??? I'm IN!

Barbara said...

Gosh, that pepper was a gorgeous purple! How interesting it went green when cooked.
I'm not familiar with Coach oats, but I'll go to their site and investigate.
Really an interesting ingredient for your stuffed peppers. In fact, all the flavors sound great.

stephchows said...

ok... just venting... you know my asian salad... declined because it was "Dull/unsharp image" seriously??? I just can never guess what they will take vs not! hmpf!

Natalie said...

yum--love stuffed peppers and this is such a unique version! can't wait to try!

Karen said...

What a surprise to take the purple peppers out of the oven to find they'd turned green! Although the pepper look yummy, I can't quite grasp oats in mine. I think I'll have to stick to burger :)

Jen @ My Kitchen Addiction said...

We have purple peppers from our garden and our CSA, and they turn green when cooked, too! It's such a shame because I love the purple color! I like the recipe for the stuffed peppers, though... sounds fantastic!

Diana said...

Hi Mags, this is Diana from TasteSpotting!

I love that you used oats to stuff these peppers - how creative! I'll definitely need to try that some time!

Have you thought about submitting the recipe for the $1000 grand prize in TasteSpotting's Johnsonville Sausage recipe contest? You can find out more details here -

Would love to have you participate - cheers!

OatmealBowl said...

Glad more people are making oatmeal a savory dish! Yum!