Sausage stuffed bell peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground pork sausage |
| 1 | cup | Chopped onions |
| ½ | cup | Chopped green bell peppers |
| ½ | cup | Chopped celery |
| Salt | ||
| 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 |
| Cheese | ||
| Essence | ||
Directions
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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