Stuffed Peppers

Yields about 10 stuffed bell peppers 

Ingredients:

• 2lbs Mild Italian Sausage

• 1 1/2 cups white rice

• 4Tbsps butter (unsalted)

• 1 1/2 cups chicken stock (unsalted)

• 1 1/2 cups water

• 1 softball size white onion

• 5 cloves of garlic

• 1 jar of spaghetti sauce

• 10 medium-large bell peppers

• Italian Cheese

• Parmesan cheese

• Salt

• Black pepper

• Onion powder

• Garlic powder

• Italian seasoning

• Crushed red pepper (optional)

Prep & Cooking:

• preheat oven to 375

• Open the tops of the pepper, clean out and wash. Set in baking pan, lightly coat with olive oil, salt and pepper, place in oven while preheating. Remove about halfway through rice cook time.

• Combine chicken stock, water, butter, into medium size pot, lightly salt, stir and bring to a boil. Once at a rapid boil add rice, stir, cover, reduce heat to simmer. Cook for 20min. Do not open lid until time is complete.

• Chop onion and mince garlic. Add to large pot. Drizzle with olive oil, salt and pepper, and sauté on medium high heat.

• Once onion is translucent, add in sausage and brown. Season with salt, pepper, and Italian seasoning (to taste)

• Once meat is browned (drain if desired, but do not rinse), add cooked rice. Season with salt, pepper, garlic powder, onion powder, crushed red pepper all to taste and stir to combine.

• Then add jar of spaghetti sauce, stir to combine and cover. Reduce heat to simmer and let ingredients combine for 15min. Stir occasionally.

• To stuff peppers, cover bottom with Italian cheese. Using spoon full pepper with sausage and rice filling to half full. Add another layer of Italian cheese. Complete filling of peppers. Once final layer of Italian cheese and top that with Parmesan.

• Bake in over for 15-20 min or until cheese has thoroughly melted and sides of peppers blister.

**optional - make full filling recipe but only prep 5-6 peppers. Vacuum seal and freeze remaining filling for a later date. Good for 4-6 months vacuum sealed.**