Italian Stuffed Mini Peppers
Italian flavors combined with the healthy choice of delicious mini-peppers create this absolutely fabulous and delicious twist on a family favorite dish!
Ingredients
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Peppers - mini red, yellow and orange
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1/2 pound Italian sausage - sweet
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Olive oil as needed
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Rice a Roni - 1/2 box
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3 stalks celery
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2 full carrots
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1/4 yellow onion, diced
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1/2 cup Parmesan cheese
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1 cup mozzarella cheese
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Marinara sauce
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: As many as you want to make!
Directions
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Make the rice and set aside.
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Preheat oven to 325 degrees.
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Add olive oil to a skillet on a medium-high heat. Cook the Italian sausage and crumble it up while frying for about 5 minutes.
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Add the celery, carrots and onion to the pan about halfway through, and cook all together for about 5 more minutes, until sausage is completely cooked.
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Pour in marinara sauce and rice until it looks colorful but still thick.
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Cut open peppers, leaving them hinged together and stems on.
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Use a spoon to scoop out the seeds.
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Fill each pod with the rice-meat mixture and put them in a 9x13 greased pan.
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Sprinkle with Parmesan and mozzarella cheese.
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Cover and bake for 25 minutes. Remove foil, and turn on broil for last 5 minutes.
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Serve with red wine!