Stuffed Bell Peppers

Ingredients

• ¼ cup Each of White, Brown, and Wild Rice
• 6 Medium Bell Peppers (2 Yellow, 2 Red, 2 Green)
• 1 lb. New York Style Sausage (Mild, Hot, or Turkey)
• 1 Small Onion (chopped fine)
• 4 Garlic Cloves (crushed)
• 1/2 lb. Fresh Small Mushrooms (chopped small)
• 1/3 cup Fresh Parsley (chopped fine)
• 1/2 cup Chopped Walnuts
• 1/2 cup Grated Romano Cheese
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Black Pepper
• 1/2 teaspoon Dried Oregano
• 1/2 teaspoon Dried Basil
• 2 Eggs (beaten)
• 1 tablespoon Olive Oil

Procedure

• Prepare rices and set aside.
• Preheat oven to 350^o.
• Wash and clean bell peppers.
• Slice off the tops (approx. 1/2 inch) and clean insides thoroughly.
• Remove sausage from casing and saute in a large frying pan over medium heat until crumbled and lightly browned.
• Using a slotted spoon, transfer sausage to a bowl and set aside to cool.
• Saute onion, garlic, mushrooms and parsley in remaining drippings until soft.
• Add walnuts and saute for 2 minutes.
• Add vegetable mixture and cheese to sausage, stir together and add cooked rice.
• Add salt, pepper, oregano, basil and beaten eggs.
• Combine well. Stuff bell pepper with the sausage mixture.
• Rub the exterior of the peppers with additional olive oil, place in a baking pan, cover loosely with foil and bake for 1 – 1 1/2 hours, or until peppers are tender.
• Makes 6 servings.

Note: Serve peppers “New York Style” with your favorite pasta sauce and Romano cheese.