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Unstuffed Green Pepper Skillet
Serves 4 to 6
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Ingredients:
| 1 cup raw wild rice |
| 1 lb. mild bulk Italian sausage |
| 2 tablespoons Extra-Virgin olive oil, divided |
| 1 large red onion, diced |
| 2 large green bell peppers, large diced |
| 10 oz sliced Baby Bella mushrooms, (cremini) |
| Sea salt, to taste |
| Freshly ground pepper, to taste |
Directions:
- Cook wild rice according to package directions, using water or stock. You may make this ahead and refrigerate or freeze until ready to use.
- Preheat large skillet over medium-high heat. Add 1 tablespoon olive oil and Italian sausage and cook until browned, about 10 minutes. Remove sausage from pan; reserve.
- Add another tablespoon of olive oil to same pan, return to heat, and sauté red onion and mushrooms about 5 minutes. Add green peppers and sauté only about 2 minutes more so they are still a little crunchy. Season, to taste, with salt and pepper.
- Add cooked wild rice and return sausage to pan and toss well. Cook about 2 minutes, until heated through. Adjust seasoning, and serve hot.
| Course: | Dinner |
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