RCI-VG.005.0286.001
Wurstfest and Rice
Makes 6 servings.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 1 tablespoon
- green pepper1 largecut into 1-inch squares
- x 12 to 16-ounce package frankfurters1 unitcut into thirds
- x 11-ounce can condensed Cheddar cheese soup1 unit
- ½ cup
- 4 teaspoons
- 5 to 6 drops
- 3 cups
- 2 tablespoons
- 1 teaspoon
Method
1
Preheat your oven to 350°F (175°C). Lightly grease a baking dish large enough to hold the stuffed peppers upright.
5 minutes
2
Slice the tops off the green bell peppers and remove the seeds and membranes, creating hollow shells. Blanch the peppers in boiling salted water for 3-4 minutes to slightly soften them, then drain and set aside.
8 minutes
3
In a medium saucepan, melt butter or margarine over medium heat and sauté the diced onion until softened and translucent, about 3-4 minutes.
4 minutes
4
Add the beer to the saucepan and bring to a gentle simmer, then stir in the uncooked rice. Cover and cook until the rice has absorbed the beer and is tender, about 18-20 minutes.
20 minutes
5
Remove the rice from heat and stir in the prepared mustard, sweet pickle relish, pepper sauce, and oregano until thoroughly combined. Taste and adjust seasonings as needed.
3 minutes
6
Spoon the seasoned rice mixture firmly into each hollowed green pepper, mounding slightly at the top. Place the filled peppers upright in the prepared baking dish.
5 minutes
7
Cover the baking dish tightly with aluminum foil and bake in the preheated oven until the peppers are tender and the filling is heated through, about 30-35 minutes.
35 minutes
8
Remove the foil during the last 5 minutes of baking to allow the tops to lightly brown. Carefully remove from the oven and let the stuffed peppers rest for 5 minutes before serving.
10 minutes