{"id":153,"date":"2007-12-10T19:20:35","date_gmt":"2007-12-10T23:20:35","guid":{"rendered":"http:\/\/thisfoodthing.wordpress.com\/2007\/12\/10\/sausage-and-rice-stuffed-peppers\/"},"modified":"2010-01-27T16:59:07","modified_gmt":"2010-01-27T21:59:07","slug":"sausage-and-rice-stuffed-peppers","status":"publish","type":"post","link":"http:\/\/thisfoodthing.com\/index.php\/2007\/12\/10\/sausage-and-rice-stuffed-peppers\/","title":{"rendered":"Sausage and Rice Stuffed Peppers"},"content":{"rendered":"

\"pepper_yellow_red\"<\/a>This dish is a quick and easy one to put together, and excellent for lunch the next day. You can use any kind of sausage you like (though I’d not use a American ‘breakfast sausage’ type.<\/p>\n

This recipe comes from my son’s Great Aunt Josie — she taught me quite a few traditional Italian-American recipes over the years I knew her, and this is one of my all time favorite of the dishes she prepared.<\/p>\n

Aunt Josie made these for family get together’s’ in the autumn and winter. She would make 15-20 of them, and keep them warm over a sterno, along with other dishes such as ‘sausage and peppers’, ‘baked ziti’, ‘meatballs’, and the ever present lasagna.<\/p>\n

I hope you enjoy them as much as I always have.<\/p>\n

Sausage & Rice Stuffed Peppers<\/h2>\n

6 large peppers
\n1 pound Italian sausage<\/a> (sweet or hot style)
\n1 large onion, chopped fine
\n1 clove garlic, minced
\n1 1\/2 pounds mushrooms, chopped
\n1\/4 cup parsley, chopped
\n3 cups cooked rice
\n1\/2 to 3\/4 cup of tomato sauce
\n3\/4 cup of parmesan or Romano cheese<\/p>\n

Wash the peppers, and then slice the tops off. Remove the seeds, and cut away the white veins inside the peppers.<\/p>\n

If you are using cased sausages, remove the casings. Chop the sausage and brown in a skillet. Break up the bits of sausage as best as possible with a spatula, so you have small pieces.<\/p>\n

Once the sausage is cooked, remove it from the skillet. Add the garlic, onions and mushrooms into the skillet and saute 3-4 minutes. Add in the 3 cups of cooked rice, and saute with the onion\/garlic for a couple of minutes. Add the sausage back into the skillet and mix. \u00a0 Add 1\/2 cup of tomato sauce and 1\/2 cup of the cheese. \u00a0Mix in the parsley.<\/p>\n

Spoon the sausage mixture into the peppers, filling them completely. Put the peppers into a baking dish that has been lightly greased. Spoon the remaining tomato sauce over the peppers. Sprinkle with remaining cheese.<\/p>\n

Bake in a 425F oven, for about 45 minutes.<\/p>\n

Note:<\/h3>\n