3 bell peppers
1 lb bulk Italian sausage
1 cup cooked rice, white or brown
1/2 cup finely chopped onion
2 cloves garlic, minced
3 tablespoons chopped fresh parsley
1/2 teaspoon sea salt
Few grinds fresh pepper
1 15-oz can tomato sauce (salted)
1/2 teaspoon Italian seasoning
Optional: shaved Parmesan
- Cut the peppers in half and scoop out the seeds and pith. Cut away the stems. Steam the peppers for about 5-7 minutes to soften them. Let them cool.
- Spray a baking pan with cooking spray and arrange the pepper halves in the pan. Turn oven on to 350°F.
- Mix the sausage with the rice, onion, garlic, parsley, salt, and pepper. Distribute the filling evenly among the peppers and lightly pack into the peppers. Pour the sauce over the peppers and sprinkle with the Italian seasoning.
- Bake for 1 hour. Remove from oven and sprinkle with some optional Parmesan. Continue baking for another 15-20 minutes or until a thermometer registers 165°F when inserted in the center of a pepper. Serve hot with crusty bread and a green salad.