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4 tomatoes, seeded and diced (I used roma tomatoes)
¼ cup ounce Parmesan, grated
1½ cup shredded cheddar cheese
1 cup cooked long-grain white rice
Salt and pepper, to taste
Instructions
Preheat the oven to 350 degrees F. Grease a baking dish that your 6 peppers will fit into or sometimes I use individual ramekins like above.
Cut the tops off the peppers. Remove the stems and seeds. When I cut off the tops I chop up any of the good pepper on the tops that I can use in the filling.
Place your peppers into your baking dish and be sure they each can remain upright.
In a large skillet, cook the sausage over medium heat. Break up the sausage and cook through. Remove to a paper towel lined plate to get absorb the fat.
Add 1 Tablespoon olive oil to the skill and cook the zucchini, chopped peppers from the tops and onion until everything has softened about 4 minutes. Add the garlic and tomatoes and cook for 1 additional minute.
In skillet, combine the sausage, cheese and rice into the vegetable mixture and mix to combine.
Fill each pepper with the mixture and pour ¼ cup water into the bottom of the baking dish.
Cover with foil and bake for 40 minutes. Uncover and bake for another 5 to 10 minutes until they are lightly browned.
Recipe by Eat Farm Love at https://eatfarmlove.com/sausage-and-rice-stuffed-pepper-with-cheese/