Cracker Barrel
These zesty, cheesy Mediterranean-style stuffed peppers boast fresh herbs and veg, kicky sausage, chickpeas and citrus — a satisfying dinner that the whole family will dig into.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at crackerbarrel.ca.
Cooking tools:
- Microplane
- Skillet
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Mixing bowl
- Wooden spoon
- Spatula
- Baking sheet
- Parchment paper
Ingredients
- 1/4 cup (60 mL) olive oil, divided
- 8 oz (250 g) spicy sausage, casings removed
- 1 1/2 tsp (7 mL) dried oregano
- 1 1/4 tsp (6 mL) salt, divided
- 1 1/4 tsp (6 mL) black pepper, divided
- 1/4 tsp (1 mL) hot pepper flakes
- Pinch ground cinnamon
- 1 can (15 oz/425 mL) chickpeas, drained and rinsed
- 1 1/3 cups (325 mL) tomato sauce
- 1 zucchini, diced
- 2 green onions, thinly sliced
- 1/4 cup (60 mL) finely chopped fresh parsley, divided
- 2 tbsp (30 mL) finely chopped fresh basil
- 2 tbsp (30 mL) finely chopped fresh dill
- 1 tbsp (15 mL) freshly grated lemon zest
- 2 tbsp (30 mL) freshly squeezed lemon juice
- 2 cloves garlic, minced
- 2 cups (500 mL) cooked basmati rice
- 2 cups (500 mL) Cracker Barrel Mediterranean Medley Blends, divided
- 4 large red bell peppers, halved crosswise and seeded
