I was excited this week when I got some huge green bell peppers in my CSA bag. I love stuffed peppers and decided right away that was what I was going to make. The only thing I had to purchase was some Italian sausage, but other than that I had everything else! I love when that happens.
1/2 cup long grain brown rice
2 large green bell peppers
1/2 large white onion, diced
4 large white button mushrooms, diced
Handful cherry tomatoes, quartered
1 Italian sausage
1/2 cup grated Parmesan cheese
1/4 cup shredded asiago cheese
Salt and pepper
Start by cooking the rice per the package instructions and setting the oven to 375 degrees. Chop the tops off the bell peppers and remove all the seeds. Dice up the tops of the pepper and set aside. If the peppers are too round on the bottom to stand up alone, slice a little off to even it out. Next, dice up the onion, mushrooms, and tomatoes. Add a tablespoon of olive oil to a skillet over medium heat and cook the onions and peppers until soft, about 3 minutes. Remove and put in a side bowl. Add another tablespoon of olive oil to the same skillet and add the sausage (which has been removed from its casing) and cook until browned. Add the onion pepper mixture back in along with the mushrooms and tomatoes and cook a minute or so. Sprinkle in some garlic powder, salt and pepper. Lastly, add the rice and Parmesan cheese and mix together. Fill the peppers with the mixture and place in a dish that has been sprayed with olive oil or non-stick spray. Cook for 30 minutes, remove from the oven and add the asiago cheese, then cook for another 5-10 minutes or until the cheese is completely melted. Enjoy!