STUFFED PEPPERS - Klement's

Ingredients

• 2 (12oz) Packages of Klement's Fresh Ground Hot or Mild Italian Sausage
• 1 Tbsp vegetable oil
• 1/2 Red pepper, chopped, ribs and seeds removed
• 1/2 Yellow pepper, chopped, ribs and seeds removed
• 1/2 Green pepper, chopped, ribs and seeds removed
• 1/2 Cup onion, chopped
• 2 Cups tomato sauce
• (5oz) Mushrooms, chopped
• 1 Tsp oregano leaves, dried and crushed
• 1 1/2 Cup rice, cooked
• 1 Cup shredded part-skim mozzarella cheese
• 4 to 6 Medium peppers, green, red, or yellow, tops and seeds removed
• Cook rice according to package directions.
• Heat the oven to 400 °F.
• Add the Klement’s Italian Sausage to a 10-inch skillet over medium-high heat. Cook until well browned, stirring often to separate meat. Drain and remove from skillet.
• Remove from heat and add in cooked rice.
• Arrange the peppers, cut-side up, in a 3-quart shallow baking dish. Spoon the sausage mixture into the peppers. Cover the baking dish.
• Bake for 40 minutes or until the peppers are tender.
• Remove peppers from oven and allow to stand for a few minutes then serve and enjoy!