Book of the Month
Recipe of the Month
6 large peppers
1 pound Italian sausage no casings (sweet or hot style)
1 large onion, chopped fine
1 clove garlic, minced
1/2 pounds mushrooms, chopped
1/4 cup parsley, chopped
3 cups cooked rice
1/2 to 3/4 cup of tomato sauce
3/4 cup of parmesan or Romano cheese
If you are using cased sausages, remove the casings. Chop the sausage and brown in a skillet. Break up the bits of sausage as best as possible with a spatula, so you have small pieces.
Once the sausage is cooked, remove it from the skillet. Add the garlic and onions into the skillet and saute 3-4 minutes. Add in the 3 cups of cooked rice, and saute with the onion/garlic for a couple of minutes. Add the sausage back into the skillet and mix. Add 1/2 cup of tomato sauce and 1/2 cup of the cheese.
Spoon the sausage mixture into the peppers, filling them completely. Put the peppers into a baking dish that has been lightly greased. Spoon the remaining tomato sauce over the peppers. Sprinkle with remaining cheese.
Bake in a 425F oven, for about 45 minutes.