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Italian Sausage Stuffed Peppers
Serves 6
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Ingredients:
| 3 large red bell peppers, cut in half through stem |
| 1 lb Festival fresh Italian sausage |
| 1/2 cup raw white basmati rice |
| 1 cup chicken broth |
| 1/2 cup diced yellow onion |
| 1 tablespoon olive oil |
| 1 egg |
| 1/2 cup grated parmesan |
Directions:
- Cut peppers, remove stems & seeds and place cut side up in greased baking dish.
- In saucepan heat oil on medium-high heat. Add onion, cook 2 minutes, then add rice and cook 1 minute. Add broth, bring to a boil, then simmer covered for 20 minutes.
- Remove from heat and spread out on baking sheet to cool. When cool, add to mixing bowl along with sausage, egg & parmesan. Fill each pepper half with mixture and place back in dish. Combine pesto and marinara sauce & pour over peppers.
- Place in 350 degrees F oven and bake covered for 35 minutes. Remove lid, top with more parmesan & continue baking another 10 minutes or until internal temperature is 180 degrees F.
| Course: | Dinner |
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