Recipes/Cooking/Baking
recipe is online at:
http://www.onemathematicalcat.org/Recipes/stuffedGreenPeppers.htm
STUFFED GREEN PEPPERS
Want to see it as a meal? Burns Family Meals
(Click on the photo for a bigger version.)
Bethany won't eat these (she doesn't like green peppers, and isn't fond of pork).
The rest of us love them!
I put it together early in the day, refrigerate, then bake at dinner time.
INGREDIENTS:
- 2–3 cups cooked white rice
- 1 Tb olive oil
- 1 lb sweet Italian pork sausage
- 1 medium onion, chopped (about 1/2 cup)
- 1 tsp dried oregano leaves
- 1 cup shredded mozzarella cheese (about 4 ounces)
- 4 medium green peppers, cut in half lengthwise and seeded
- 2 cups Prego Traditional Italian sauce (or Tomato, Basil & Garlic Italian sauce)
PREPARATION:
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Preheat oven to 400°F
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Cook rice:
Use long-grain enriched rice.
I use my Pampered Chef microwave rice cooker.
Put rice, butter, salt, water according to rice directions; seal; 15 minutes in microwave.
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Cook sausage:
Heat oil in skillet over medium-high heat.
Add sausage; cook until well browned, stirring often.
Pour off fat (as needed).
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Add other ingredients to skillet:
Add onion and oregano to skillet; cook until onion is tender.
Stir in cheese and cooked rice.
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Fill peppers:
Arrange pepper halves, cut-side up, in a
3-quart shallow baking dish.
Spoon sausage mixture into pepper halves.
Pour sauce over filled peppers.
If making ahead, cover tightly and refrigerate until ready to bake.
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Bake:
Cover casserole tightly with aluminum foil.
Bake 40 minutes, or until peppers are tender.