Unstuffed Peppers

By merrianne

Ingredients

• 1 c. long grain wild rice
• 1 lb. Italian sasuage, casings removed
• 2 sweet peppers, chopped
• 1 10 oz. white mushrooms , sliced
• 1 red onion, chopped

Details

Servings 4

Preparation

Step 1

In a large saucepan, bring 2 cups water, the rice and 1/2 teaspoon salt to a boil. Cover the pan, lower the heat and simmer until tender, about 40 minutes. Remove from the heat and let stand, covered, for 10 minutes; fluff with a fork. Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon evoo and the sausage and cook, breaking up the meat, until browned, about 5 minutes. Using a slotted spoon, transfer the meat to the rice. Return the skillet to the heat and add 1 more tablespoon olive oil, the peppers, mushrooms and onions. Season with salt and pepper and cook until vegys are crisp-tender, about 5 minutes. Add the veggies to the meat and rice and toss.