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Stuffed Green Peppers

From Lynne Wilson

Preheat the oven to 350°F.


6 small green peppers (4 large)
2 Tbsp. green peppers, chopped
4 tbsp. butter or margarine
¼ cup onion, chopped
1 tsp. garlic, finely minced
⅔ cup mushrooms, coarsely chopped ¼-inch pieces
3 sweet Italian sausages, cooked and thinly sliced
1½ cups rice, cooked, lightly packed
⅔ cup tomato, peeled, chopped
¾ cup water, broth, or tomato juice
1 Tbsp. Parmesan cheese, grated (optional)


Cut off the tops of the peppers and remove the seeds. Blanch peppers in boiling water for 5 minutes. Remove from water, drain well, and let cool slightly.

For the stuffing, melt 2 Tbsp. of the butter in a large frying pan. Add the 2 Tbsp. of chopped green pepper, onion, garlic, and mushrooms, and sauté over medium heat until soft. Add cooked sausages, rice, tomatoes, the remaining 2 Tbsp. of butter, and salt and pepper. Cook for 1 to 2 minutes or until heated through.

Fill the peppers with the stuffing and place them in a shallow baking dish. Add the liquid (water, broth, or juice) to a depth of ½ inch. Sprinkle the top of each pepper with a little cheese, cover, and bake for 15 to 20 minutes.