Sunday, January 23, 2011
3 large green bell peppers
1/2 pound Italian sausage
1/2 cup onion
1 clove garlic; pressed
1 cup minute rice
1 cup chicken broth
1 can diced tomatoes with basil, garlic and oregano
1 pkg mozzarella (8 oz)
Preheat oven to 400 degree's, grease 13x9 dish. Fill stock pot with water and bring to a boil. Slice tops off peppers and scoop out seeds. Cut peppers in half, remove white membrane. Put peppers in boiling water and cook for 10 mins. Remove and drain.
Saute onion and sausage until sausage is cooked and onion is tender. Add garlic and cook for a few minutes. Drain. In same skillet bring chicken broth, add rice, cover. Turn off heat. After 5 mins, stir rice. Turn heat to medium, add sausage, onion and garlic to rice. Pour in can of tomatoes. Cook until liquid is absorbed. Place peppers in dish, cut side up. Fill with rice mixture. Top with cheese. Bake for 20 mins. Increase oven temp to 450 degree's for 10-15 mins or until cheese is melted and spotty browned. Remove from heat and let cool for 10 mins before serving.
I served it with a salad and some Alfredo noodles.