- 4
- 15 mins
- 15 mins
Ingredients
- 4 Large Straight Sided Bell Peppers, (Red or Yellow) Cut In Half, & Cored
- 2 Tablespoons Olive Oil
- 3/4 Pound Italian Sausage, Mild or Spicy, Meat Removed From Casings
- 1/3 Cup Finely Chopped Onion
- 1/3 Cup Finely Chopped Zucchini
- 1/3 Cup Finely Chopped Celery
- 3 Garlic Cloves, Minced
- 1 Cup Cooked Brown Rice (See Notes Above)
- 1 Teaspoon Dried Oregano
- Salt & Pepper To Taste
- 1/3 Cup Grated Parmesan Cheese
- 3 Tablespoons Finely Chopped Parsley Leaves
- 1 1/2 Cups Shredded Mozzarella Cheese
- 3 Cups Quick Tomato Sauce Or Tomato Sauce Of Choice
Preparation
Step 1
In a frying pan, over medium heat, then cook the sausage, breaking it up as it cooks until no longer pink and beginning to brown.
Drain the excess oil and place the sausage meat into a bowl.
Add the olive oil to the pan, and cook the onion, zucchini, celery, and garlic until soft, about 5 to 7 minutes.
Dump the vegetables into the bowl with the sausage and cool to room temperature.
Preheat oven to 375 degrees F.
In an oven-proof casserole dish, spoon the tomato sauce on the bottom, then arrange the pepper halves cut side up.
Add the rice, oregano, salt, pepper, Parmesan cheese, and parsley to the mixture in the bowl and mix well.
Spoon the stuffing mixture into each pepper half, pressing firmly with your fingertips.
Sprinkle the mozzarella cheese on top, then bake the peppers until tender, about 35 minutes.
Cool for 10 minutes then serve.