Risotto won’t need to be made by standing over a burner and constantly stirring! You’ll only ever make it in an Instant Pot from that point on.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons canola or vegetable oil, divided
- 1/4 (1-pound) package Jimmy Dean Premium Pork Sausage
- ¼ cup diced mushrooms
- 1 cup pre-cooked white rice
- 2 tablespoons chopped fresh parsley
- 1 cup shredded mozzarella cheese, divided
- salt and ground black pepper to taste
- 1 pound mini bell peppers, halved lengthwise and seeded
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
- To the same pan, add the remaining 1 tablespoon of oil and reduce heat to medium. Add diced mushrooms and saute for about 5 minutes, until mushrooms are softened and brown.
- In a bowl, mix the sausage and mushrooms with the rice and parsley, and 1/2 cup of the mozzarella. Season to taste, and fill each bell pepper halfway with the mixture.
- Top each pepper with additional cheese, and bake for 10 to 15 minutes.
- Carefully remove the peppers from the oven and let cool for 5 minutes before serving.
- Use the leftover Jimmy Dean Sausage to make sausage patties or crumbles to serve with eggs.
Reviews
I make these but I put cream cheese in and bread crumbs on top , always a favorite at our parties