One of the reasons I love to cook is to make those people in my life happy. They all have different favorites of the things I make and get very excited when I make one of their favorites. I made one of my son Greg’s favorite meals tonight: stuffed bell peppers.
Here is the recipe.
1 C White Rice
6 Bell Peppers
1 lb. Italian Sausage (Remove Casing)
1 Can Diced Tomatoes w/Ital. Season
1 t Italian Seasonings McCormick
2 C Shredded Monterey Jack Cheese
6 Slices Provolone Cheese
Preheat oven to 400° F. Prepare rice according to directions on package. Remove tops of bell peppers and remove seeds. Blanch peppers in boiling water for 5 minutes. Remove from water and drain. In large skillet, brown sausage until no longer pink and drain excess fat. Stir in seasonings, tomatoes and rice and heat through. Stir in cheese and heat until melted. Remove from heat. Divide mixture into peppers. Place peppers in baking dish and and top each pepper with one slice of provolone cheese. Bake for 15 to 20 minutes. Allow to cool about ten minutes and serve.