Sunday, December 18, 2011

Italian Sausage Stuffed Peppers

Italian Sausage Stuffed Peppers
4 large bell peppers any color, top and bottom cut off, and seeds removed
1 C long-grain brown rice
1 large onion, diced
2 tsp olive oil
2 links Sweet Italian Sausage
1/2 tsp fennel
1 tsp Oregano
1 tsp Italian Seasoning
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese 
Salt and Pepper
Glass dish & non-stick cooking spray 

1. Preheat over to 375.

2. Cook rice according to package directions, and set aside.   

 3. While rice is cooking, trim bottom of bell peppers so they can stand straight up. Save the top and bottom, chopping them up to add to mixture. Be sure to remove all seeds.  

4. Dice the onion as well. 

5. Place the peppers in a glass baking dish, that has been sprayed with a non-stick cooking 

6. In a large skillet heat 1 tsp olive oil, then add the chopped pepper and onions. Cook for 3-4 minutes, remove from skillet, remove from skillet and set aside.  

7. Add another 1 tsp olive oil to the skillet, and allow to heat. Remove  Italian sausage from of the casing and cook until brown. Return the  cooked peppers and onions to the skillet. Next add the dried spices and the S&P, and continue to cook for a few minutes. Finally, add the cooked rice and the parmesan cheese. Stuff each pepper until the pepper is full pressing tightly down on each stuffed  pepper. Bake at 350 degrees for 30 minutes. 

8. Remove from oven, and top each pepper with the mozzarella cheese. Place back into the oven for another 10 minutes. 


Dana Rae

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