Italian Stuffed Bell Peppers
- 5 8-ounce bell peppers
- 3 Tablespoons olive oil
- 1 cup onion, chopped
- 1 clove garlic, minced
- 3/4 cup long-grain rice
- 2 cups water
- 1 pound bulk mild Italian sausage
- 1 cup tomato sauce
- Parmesan cheese for grating
- Preheat oven to 350u0b0F. Choose peppers that will stand alone. Slice the tops off the peppers. Remove the stems and coarsely chop the remaining pepper tops. Remove the seeds and membranes to hollow the peppers. Brown sausage in a skillet over medium heat. Remove sausage, reserving drippings. Add oil to drippings. Saute the chopped pepper, onion, garlic, and rice until the onion is translucent. Add water and cook just long enough for the rice to absorb the water. Mix in sausage. Fill the peppers with the sausage mixture. Place in a baking dish. Pour tomato sauce over the peppers. Bake for 30 minutes. Serve immediately. Top with grated cheese to taste.
bell peppers, olive oil, onion, clove garlic, longgrain rice, water, italian sausage, tomato sauce, parmesan cheese
Taken from www.epicurious.com/recipes/member/views/italian-stuffed-bell-peppers-1227574 (may not work)