The Recipe of the Month
from
Stuffed Peppers Italiano
Ingredients:
1 Bell Pepper per person (this recipe will stuff four peppers)
3/4 C Medium grain rice cooked
1 finely chopped fresh mushroom per serving
1 TBSP grated or shredded parmesan cheese per serving (optional)
1/2 Lb bulk sweet sausage
1/2 Cup Red sauce (I used Ragu)
Pam spray or small amount of olive oil spread in a baking dish if you're doing a casserole instead of stuffing peppers
For Stuffed Peppers:
Core and wash the peppers. Wash and chop the mushrooms. Cook the rice following the directions, drain any liquid that remains in the pan.
Pre-heat the oven to 375.
Break up the sausage into small chunks. NOTE: If you can't get bulk sausage, you can use one link per serving by squeezing the meat out of the casings and break it up. Add to the rice, along with the chopped mushrooms and cheese if you want it. Add the sauce, mix thoroughly, then using a large spoon, fill the peppers. Put the peppers in a baking dish and bake, uncovered until the peppers are soft when pricked with a fork at the bottom, approximately one hour.
For A Casserole:
Mix the ingredients as above, put into an oiled baking dish and cover with aluminum foil if your dish doesn't have its own cover. Bake until sausage is completely cooked, approximately 45 minutes.
DELICIOUS!!!
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