Sausage & Mushroom Stuffed Peppers
|Sweet red peppers||2|
|Peppers||2 (Yellow Or Orange)|
|Turkey sausage patties||4 Ounce|
|Chopped onions||1 Cup (16 tbs)|
|Chopped mushrooms||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Bread crumbs||1 Cup (16 tbs)|
|Grated parmesan cheese||1 Tablespoon|
|Hot cooked white rice||2 Cup (32 tbs)|
Cut the tops off the peppers, about 1" down.
Remove the seeds and veins, being careful not to tear or rip the peppers.
Put the peppers on a microwave-safe plate and set aside.
Crumble the sausage patties into a no-stick frying pan over medium-high heat; brown for 5 minutes, or until no longer pink, stirring occasionally.
Remove the sausage and set aside.
Drain the fat and juices from the pan and wipe it clean.
Set the pan over medium-high heat and saute the onions, mushrooms and garlic for 1 minute.
Cover and cook for 3 minutes, or until very soft.
Add the sausage and mix with the onions and mushrooms.
Remove the pan from the heat and stir in the bread crumbs.
Stuff the peppers with the sausage mixture; sprinkle with the Parmesan.
Cover with plastic wrap and microwave for 2 to 5 minutes on high, or until heated through.