Saffron Rice, Sausage and Cheese Stuffed Bells and Stuffed Chicken

Saffron Rice, Sausage and Cheese Stuffed Bells and Chicken

The last several months have seen me eating more for convenience than for health, which was the completely wrong and inappropriate thing to do, in my case.  I am determined to change that. The last few meals this last week have been balanced between flavor and healthy. This dish finds a happy balance between the two, and I loved it.  This dish will serve one, like it did me, but can serve upwards of six, easily, if you serve one stuffed bell pepper per person. Stay tuned tomorrow for what I do with the leftover rice, sausage and cheese mixture!

This dish is also great by itself, without the chicken. It can be served, too, without the cheese and sausage, to make it purely a vegan or vegetarian dish.  But c'mon, cheese and sausage are fun for those without a restricted dietary plan! But I love this because it is so versatile. You could substitute rice for couscous or quinoa, too!  Please scroll back through my recipes as I have made this with couscous.  Regardless of what you stuff the bell with, it is a delightfully tasting meal. 

Let's get started!

Ingredients for the Stuffed Bells

3 - 6 bell peppers, different colors

1 - 1.5 cups rice

pinch saffron

4 cloves garlic, finely chopped

3 scallions, finely chopped angularly

1/2 yellow onion, finely chopped

1 rounded teaspoon Herbs de Provence

1 teaspoon + 1 teaspoon thyme

1 tablespoon White Balsamic Vinegar

2 tabs butter

2 tablespoons extra virgin olive oil + 1

3/4 pound Italian sausage

1/4 cup Parmesan cheese

1/4 cup mozzarella cheese

pinch salt and black pepper

In a sauce pan or small pot, add two tabs of butter and 2 tablespoons of extra virgin olive oil over medium high heat. When the butter melts and begins to foam, add a teaspoon of garlic and half a teaspoon of Herbs de Provence, stir thoroughly. Add the rice and coat the rice with the herbs, garlic and butter.  You are toasting the rice. Once the garlic starts to turn golden, add 2.5 cups water and stir.  Add the saffron and stir until the buttery, herb and garlic water boils. Cover, and reduce the heat to low and allow it to simmer for twenty minutes. Uncover and continue to simmer on low for ten or so minutes more. The saffron aroma will fill you kitchen with wonders!

Meanwhile, saute the sausage in a medium skillet with a good tablespoon of evoo, breaking it up and adding a little thyme, onion, scallion and garlic to add some flavor. Add the White balsamic and let it cook off.  What an amazing aroma! When the sausage is done, remove the sausage and place it in a large bowl. Reserve the renderings in the skillet. 

In addition, while the rice is cooking, butterfly the chicken breasts and open them like a book. In the center, add a small (about a rounded tablespoon) of onion, scallion, garlic and the Parmesan and Mozzarella cheeses. Close the book and secure it with toothpicks.  Now, I thought I had toothpicks, but I didn't, so I had to deal with the cheese oozing out.  Did not do so bad, though.  I had three chicken breasts to stuff and fold.  I placed them in the same skillet the sausage had been in, renderings and all, because, helloooo, flavor! over medium-high heat.  I gently seared one side of the chicken and carefully flipped to the other side and oven finished low and slow at 350-degrees for twenty minutes.  

When the rice has finished, add it all to the large bowl with the sausage. To that, add the rest of the onion, scallion, garlic, Herbs de Provence, thyme and cheeses. Use a large spoon to mix it thoroughly. 

Now, prep the bells while this delectably delightful mess is marrying its flavors together.  Slice the lumps, possibly known as the "pericarp", at the bottom of the bells so they sit flat. Slice off the top and stem and seed the bells.  Be sure to wash them inside and out. Reserve the tops. If you like, dice up the bottom rounds and add them to the rice mixture. My cat decided that she liked them so she ate them. Weird, sweet cat. 

In a small skillet (or large one, depending on how many you are feeding), spray a good round of non-stick spray. I use an olive oil spray. Preheat the oven to 350-degrees, providing you are not cooking chicken or any other protein with the bells. 

Add a little mozzarella to the bottom of the bell and, using a spatula, add a good heaping mound of the rice mixture to the bell.  Smoosh it down and add more until there is a good mound above the rim of the bell.  The cheese will melt and sausage cook down more and the mound will decrease.  

The filled bells go into the skillet awaiting the preheated oven.  Mind you, I had the bells and the stuffed chicken in the oven at the same time. 

Sprinkle some thyme, pepper and Herbs de Provence atop the rice mixture stuffed bells.  Note: I did not add salt because Parmesan is already salty and I am try to limit my sodium intake, substituting salt with products like Parmesan. Top that with some finely grated Parmesan and oven bake for twenty minutes, again, at 350-degrees.  

A FB friend asked me a good question:  "Do you have to cook the bells at 350-degrees or can you speed it up?"  Of course you can speed things up!  You could cook them for 10 - 12 minutes at 400-degrees!  If you are a busy household and family cook and you have a time budget, by all means, crank up the heat!  Just monitor so it does not burn. Boom. 🎤

i allowed both the bells and chicken to rest a few minutes before serving simply, with basil as garnish. 

I hope you enjoy this recipe, as I sure did. It is wonderful to devour and savor and enjoy. Share this recipe and my blog, please, with your friends! Thanks!

With that, I Thank You for your time and consideration!  I am always grateful for your readership and viewership!  Thank You, All!!!

Now, Go Cook For Someone You Love!!!!!  Shoo!  Go!  The BEST ingredient is love!  Go show your loved ones how much you love them. Cook!

~Martin

In-House Cook