4 medium bell peppers, sliced longways 1 lb mild Italian chicken sausage 2 boxes long grain & wild rice mix 1 small onion, chopped 1 clove garlic, minced 1/4 cup Parmesan cheese, finely grated 1/4 cup chopped fresh parsley 1 tablespoon olive oil
Pepper Prep:
Cut each pepper in half, longways Remove seed and stem. Spray cooking oil on a shallow baking dish and arrange pepper shells to fit.
Rice:
Cook to instructions on boxes.
Stuffing:
Remove sausage from casing if needed. Saute sausage in olive oil on medium/high heat until browned. Lower heat to medium. Add onion and garlic, and saute for approximately 2 minutes. Remove from heat.
In a mixing bowl, stir together sausage mixture and prepared rice. Stir in cheese and parsley.
Stuff mixture into peppers and bake in a 400-degree oven for 20 - 30 minutes until pepper shells are soft, but not burnt. Serve with a green salad.
* There may be stuffing left over. Refrigerate and enjoy the stuffing heated up for lunch the next day!View Thread