Sausage & Rice Stuffed Peppers
|Bell peppers||2 Pound, pounded (6 Medium, Red / Green Colored)|
|Olive oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Italian sausage||1 Pound, casings removed (Sweet / Hot)|
|Cooked rice||2 Cup (32 tbs)|
|Chopped fresh parsley||1 Tablespoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Tomato sauce||2 Cup (32 tbs)|
|Water||1⁄2 Cup (8 tbs)|
1. Preheat oven to 350°. Cut tops from peppers and remove seeds and ribs, keeping peppers whole. Brush outside of peppers with 2 teaspoons olive oil.
2. In a medium frying pan, heat remaining olive oil over medium heat. Add onion and cook 2 to 4 minutes, or until softened. Crumble sausage meat into pan and cook, stirring to break up lumps, until it begins to lose its pink-ness, 5 to 7 minutes.
3. Using a slotted spoon, remove sausage and onion to a medium bowl. Add rice, parsley, Parmesan cheese, and egg. Toss to mix. Season with salt and pepper.
4. Stuff peppers, with rice and sausage filling, mounding top slightly. Place peppers in a 13 x 9-inch baking dish. Mix tomato sauce with water and pour into dish around peppers. Bake 45 minutes.