Italian Stuffed Peppers

This is a spin to a family favorite that runs deep! I have added some things to it and make it for my own family nowIngredients

 6 servings

1 lb. Ground Italian Sausage

3-6 Bell Peppers of any color

1 Yellow onion diced

Italian Seasoning

1 (14 oz.) can diced tomatoes drained

1 Small can mushroom pieces and stems

Brown rice cooked (portion depends on preference)

Shredded mozzarella

Shredded Italian style cheese

Shredded parmesan

Seasonings to taste

Steps

1. 1. Preheat oven to 350°

2. 2. Cut the bell peppers in halves and toss the guts in the trash. Brush each bell pepper on the outside with olive oil and roast in the oven just until they are wilted but still undercooked

3. 3. While the bell peppers are roasting, saute the onion for about 3-4 min on medium high heat and then add the Italian sausage and cook until browned.

4. 4. Once sausage is browned, throw in the diced tomatoes and mushrooms and seasonings and let summer for about 6-7 minutes.

5. 5. Pull the peppers out of the oven and set aside. Mix the mozzarella and Italian style cheese into the mixture and cook until melted.

6. 6. At this point be sure that your rice is cooked according to package directions and ready.

7. 7. Once the cheese is melted take the saucepan off the heat. Using the rice, dish a proportional amount into each bell pepper for the bottom layer and then spoon the mixture into each pepper and top with freshly grated parmesan.

8. 8. Put the peppers back in the oven for 10 minutes, serve and then enjoy!

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