Stuffed Peppers

Ingredients

1 lb. ground Italian sausage

2 tsp olive oil

1 14.5oz. can diced, fire roasted tomatoes

2 tsp garlic powder

2 tsp onion powder

2 tsp Italian seasoning

1 tsp worcestershire sauce

1 1/2 cups cooked rice

1/4 cup chicken broth

1/2 cup grated parmesan cheese

1 cup mozzarella cheese

4 large bell peppers

red pepper flakes (optional)

fresh basil (optional)

Directions

Prep: With a sharp knife, cut around the stem of each bell pepper and carefully remove the stem. Then, split each pepper in half lengthwise and remove seeds and white membrane. Place them cut side up in a 9×12 Pyrex dish and set aside.

Cook Sausage: In a large skillet over medium high heat, add olive oil. When oil is hot, brown sausage, breaking up the meat into small pieces as it cooks (about 3-4 minutes). Drain grease, if necessary.

Preheat your oven to 375°F.

Add: Add the can of tomatoes, garlic powder, onion powder, Italian seasoning, Worcestershire sauce, chicken broth and rice. Stir to combine. Bring to a simmer and cook for 3-4 minutes or until liquid is mostly gone. Then, stir in the parmesan cheese and remove the pan from the heat.

Stuff: Fill each of the pepper halves with a generous portion of the sausage mixture. Sprinkle mozzarella cheese on top of the peppers.

Bake: Cover your baking pan with aluminum foil and bake for 25-30 minutes (or more), depending on how soft you like your peppers. Peppers are done when they can be pieced easily with a knife.

Serve: Allow peppers to cool 1-2 minutes. Then top with fresh basil and serve hot!