Sausage stuffed bell peppers

Yield: 4 servings

Measure Ingredient
½ pounds Ground pork sausage
1 cup Chopped onions
½ cup Chopped green bell peppers
½ cup Chopped celery
Freshly ground black pepper
1½ cup Cook long-grain rice
¼ cup Chopped green onions, green
Part only
4 mediums Bell peppers, sliced in half
Lengthwise, seed removed
4 tablespoons Dried fine bread crumbs
4 tablespoons Grated Parmesan Reggiano

Preheat the oven to 400 degrees F. In a large skillet, over medium heat, brown the sausage, about 3 minutes. Add the onions, peppers, and celery. Season with salt and pepper. SautJ for 4 to 5 minutes, or until the vegetables are soft. Add the rice and mix well. Season with salt and pepper. Cook for about 3 minutes. Remove from the heat and stir in the green onions and parsley. Season the bell peppers with salt and pepper. Spoon the mixture into the bell peppers. In a mixing bowl, combine the bread crumbs and cheese. Season with Essence and mix well. Sprinkle the crust over each pepper. Place the peppers in a shallow pan and add just enough water to cover the bottom. Bake for 30 minutes, or until the tops are crusty and brown. Serve hot.

Yield: 4 servings


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