Stuffed Peppers

Just like Mom used to make…

  • 1 – cups of uncooked white rice
  • 1 – pound of fresh Italian sausage (remove from the casings)
  • 1 – tablespoon of olive oil
  • – cup of onion (chopped)
  • 1 – teaspoon of garlic salt
  • – cups of fresh, ripe tomatoes (chopped)
  • ½ – cup ofParmesan or Romano cheese
  • 1 – cup of Mozzarella cheese (grated)
  • 1 – 15 ounce can of tomato sauce
  • 4 – green bell peppers
Traditional family pork recipe seasoned with fresh blend of natural ingredients.
  • Cook the rice according to the directions on the package and set aside.
  • In a medium-sized frying pan cook the sausage in the olive oil, onion and garlic salt over medium-high heat for eight to ten minutes, stirring with a wooden spoon to crumble the sausage.
  • Add the sausage and onion to the rice along with the tomatoes, Parmesan or Romano cheese, Mozzarella cheese and one cup of the tomato sauce.
  • Mix all of the ingredients together.
  • Fill the peppers with the rice mixture and place in a baking dish.
  • Spoon the remaining tomato sauce over the tops of the peppers.
  • Preheat oven to 350 degrees.
  • Bake at 350 degrees for forty-five minutes.
  • Serve hot.

Serves 4.