Stuffed Peppers
Hot Italian sausage, rice, tomatoes, and parmesan and mozzeralla cheeses stuffed in a green bell pepper topped with spaghetti sauce.

Recipe by Papa Cantella

Ingredients

• 3 cups cooked rice
• 1 pound Italian sausage, casings removed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 fresh tomato, seeded and chopped
• 3 cups spaghetti sauce, divided
• 1/2 cup grated parmesan cheese
• 1 cup grated mozzarella cheese
• 6 large bell peppers, tops and veins removed

Directions

In large saute or frying pan over medium heat, break-up and cook sausage, and sweat onions and garlic in olive oil for 10 minutes or until onions are transparent and no pink remains in sausage. Add rice, tomatoes and 1 1/2 cups of spaghetti sauce and stir until fully incorporated. Remove from heat and stir in parmesan and mozzarella cheeses until thoroughly mixed.

Fill peppers with mixture, place in baking dish and bake at 350 degrees for 75 minutes or until green peppers are completely cooked (green color should lighten and turn dull).

To serve, slice pepper in half vertically and lay, opened side up - butterfly style, on a plate. Spoon hot spaghetti sauce over open pepper.

Serves 6