Stuffed Bell Peppers

For a printable recipe...click here.

What you'll need:

2 cups cooked rice

4 to 6 bell peppers (they can be any color you like.  Pick peppers that are shorter, rounder and as even as possible on the bottoms.)

2 tablespoons vegetable oil

1 sweet onion (Walawala or vidalia) chopped

1 small green bell pepper, finely chopped

1 lb sweet Italian turkey sausage, casings removed

2 cloves garlic, minced

1/2 bunch fresh parsley, finely chopped

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes

1/2 cup grated Parmesan cheese

2 cups pasta sauce (whatever your favorite is...I of course use arrabiata)

Preheat oven to 350 F.

In a large saute pan, heat the vegetable oil over medium-high heat and add the onions and chopped bell pepper.

Saute for about 5 minutes until veggies are softened.

Now add your sweet Italian Turkey Sausage, casings removed.

Now begin to break up the sausages with a wooden spoon.

Once most of the meat is broken up and starting to brown, add 1/4 cup Parmesan cheese, the parsley, garlic, salt, black pepper and red pepper flakes.

Saute mixture until sausage is just cooked through.  Now add your rice and pasta sauce.  Stir well to combine.

Once everything is combined, remove from the heat.  Begin stuffing your peppers one by one.  Place them into a baking dish with about a 1/2 inch of water in the bottom.

Place the lids back on the peppers and bake for 40 minutes.  Remove from oven.  Carefully remove the tops and sprinkle the rice and sausage mixture with the remaining Parmesan.

Serve.