Parker’s Stuffed Peppers


  • 4-6 green peppers
  • 1 lb. pork sausage (or a meat of your choosing)
  • 2 T. olive oil
  • 1 T. minced garlic
  • 1 C. brown rice
  • 1/2 C. onion, diced
  • 1/2 C. green chiles (fresh, canned, or dried)
  • 1 can whole kernel corn (or corn off the cob if you have it)
  • 1 can diced tomatoes with chiles, onions, and cilantro
  • 1 C. mushrooms, diced
  • 1/2 C. grated parmesan
  • 1 1/3 C. low sodium chicken broth
  • 1/2 C. heavy cream
  • 1/2 C. Parker’s Hangover Tonic
  • Cheese topping of your choice


  1. Preheat oven to 375 degrees. Heat olive oil in a pan and add the garlic. Stir for a few moments until you start to smell the garlic, then add your pork sausage. While browning the sausage start to add the onion, green chiles, corn, tomatoes, and mushrooms. By this time your sausage should be mostly cooked, so add the rice, chicken broth, and Parker’s. Continue to cook on medium heat for 20 minutes. Now add the heavy cream and parmesan, mix thoroughly and remove from heat.
  2. Take your peppers and slice the tops off as close to the stem as you can and remove the seeds. Lightly spray the inside of each pepper with olive oil and sprinkle with salt and pepper. Stuff each pepper with the mixture and top with your favorite cheese. Put in the oven for 30-35 mins. Enjoy!

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