Stuffed Peppers

• 2 tablespoons olive oil
• 4 garlic cloves, diced
• 18 cup onion, chopped
• salt
• red pepper flakes
• dried basil
• 1 lb Italian sausage, removed from casing
• 16 ounces mixed mushrooms, diced
• 1 cup rice
• 2 cups water
• 1 large bouillon cube
• 4 medium red peppers
• 2 teaspoons breadcrumbs
• 2 teaspoons grated parmigiano

1. Preheat the oven to 400 degrees.
2. Put the 2 cups of water up to boil with bouillon cube.
3. When the water boils, add the rice and cook for 15 minutes (this can be done while you're cooking up the vegetables and sausage).
4. While heating the olive oil over medium-high heat.
5. When the oil is hot, throw in the garlic and onion and season with salt, red pepper flakes, and basil to taste.
6. Cook down for a few minutes.
7. Add the sausage that has been removed from its casing to the pan and brown.
8. When the sausage is mostly cooked, add the diced mushrooms and continue to cook until the mushrooms are fully cooked.
9. At this point, both the rice and the sausage/vegetable mixture should be finished.
10. Combine, and mix together.
11. Cut the tops off the red peppers and clean them out, making sure that they are free of seeds.
12. Stuff the red peppers with the rice/sausage/vegetable mixture.
13. Mix together the bread crumbs and the grated cheese, and sprinkle on the top.
14. Cook upright for 45 minutes to an hour.

olive oil, garlic, onion, salt, red pepper, basil, italian sausage, mixed mushrooms, rice, water, bouillon cube, red peppers, breadcrumbs, parmigiano

Taken from www.food.com/recipe/stuffed-peppers-447434 (may not work)