Spicy Greek Pesto Sausage Stuffed Peppers | Recipes | Cracker Barrel

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