Stuffed Green Peppers
2 - 4 servings
What you need:
2 medium green bell peppers
1 lb. mild italian sausage
1 medium white onion, chopped
1 C white rice (Minute rice)
1 C water
1 14.5 oz. can diced tomatoes (reduced sodium or no salt added)
Worchestire Sauce
Italian Seasoning
Minced Garlic
1 C shredded cheddar cheese (I use extra sharp)
Make it:
Preheat oven to 350 degrees.
Fill a large pot with water and put on to boil. Cut each pepper in half, lengthwise. Clean out the seeds & membranes. Place halved peppers in the boiling water until tender (3-5 minutes, usually). Remove from boiling water & place, inverted, on a paper towel to drain.
Brown the sausage & chopped onion in a skillet. Once browned, drain off the excess fat. Pour in the rice and water (always use a 1:1 ratio, but you can add more rice if you'd like more stuffing). Add in the can of tomatoes (do not drain), several shakes of Worchestire Sauce and Italian Seasoning and a generous scoop of minced garlic. (Note: I truly do not measure the spices - start out with a little, taste the mixture, add if needed.) Cover & simmer on medium heat until rice is cooked (about 15 minutes).
Place peppers cut side up (so, like a bowl) in a baking dish. An 8x8 usually works well for 4 halves.
When the stuffing mixture is cooked through, add half of the shredded cheese (if you're using it) stir, and fill each pepper half. If there's leftover stuffing, add it to the same baking dish.
Top the peppers with the remainder of cheese (again, optional) and pop in the 350 degree oven for about 25 minutes (until warmed through.)
