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Chef Scott: Spanish Rice Stuffed Peppers

BETTENDORF, Iowa – When Chef Brad Scott was growing up his mom would make peppers stuffed with Spanish rice. “Today, we’re going to kick it up a lit...

BETTENDORF, Iowa – When Chef Brad Scott was growing up his mom would make peppers stuffed with Spanish rice.

"Today, we're going to kick it up a little bit with some spicy sausage," says Chef Scott, director of Scott Community College's Center for Culinary Arts and Hospitality Management.

"Let's get started."

1. Add 3 tbsp of Chef's butter (50/50 mix of butter and margarine) into a hot frying pan
2. Add 2 tbsp diced onions
3. Add 1/4 cup (per person) of raw rice
4. Add 2 ounces (per person) of sausage
5. Stir continuously
6. Add 1 tbsp of Spanish paprika
7. Add 1 tbsp of garlic
8. Add 1/4 cup chicken stock
9. Add 1 cup salsa
10. Let cook on high heat for five minutes
11. Let it rest off a burner
12. Create aluminum foil rings to hold the peppers upright
13. Fill peppers with rice
14. Top with Parmesan cheese
15. Place in a 350-degree oven for 15-minutes

"You can serve this with a nice side of green peppers and bacon and tortilla chips," says Chef Scott.

"Enjoy!"

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