STUFFED PEPPERS

Ingredients

• 2 (12oz) Packages of Klement's Fresh Ground Hot or Mild Italian Sausage
• 1 Tbsp vegetable oil
• 1/2 Red pepper, chopped, ribs and seeds removed
• 1/2 Yellow pepper, chopped, ribs and seeds removed
• 1/2 Green pepper, chopped, ribs and seeds removed
• 1/2 Cup onion, chopped
• 2 Cups tomato sauce
• (5oz) Mushrooms, chopped
• 1 Tsp oregano leaves, dried and crushed
• 1 1/2 Cup rice, cooked
• 1 Cup shredded part-skim mozzarella cheese
• 4 to 6 Medium peppers, green, red, or yellow, tops and seeds removed

Steps

1. Cook rice according to package directions.
2. Heat the oven to 400 °F.
3. Add the Klement’s Italian Sausage to a 10-inch skillet over medium-high heat. Cook until well browned, stirring often to separate meat. Drain and remove from skillet.
4. In same skillet, add oil and stir in the chopped peppers, mushrooms, and oregano. Cook until the vegetables are tender. Remove skillet from heat and stir in the prepared pasta sauce and cheese, cooked sausage, and rice.
5. Remove from heat and add in cooked rice.
6. Arrange the peppers, cut-side up, in a 3-quart shallow baking dish. Spoon the sausage mixture into the peppers. Cover the baking dish.
7. Bake for 40 minutes or until the peppers are tender.
8. Remove peppers from oven and allow to stand for a few minutes then serve and enjoy!