Stuffed Peppers

So excited for my four day work week this week.  Well, 3 1/2 if you count Summer Fridays.  Although, who actually gets out on time on Summer Fridays?

Thinking of a menu for us each week definitely presents a challenge.  There are a number of dishes that I turn to on a regular basis, and one of those is stuffed peppers.

While it's definitely a multi-step (and multi-pan) dish, it's relatively easy.  I probably make it once every other week if not more.

Ingredients

- 3 green bell peppers (I usually take the third for lunch the next day)

- 3 fresh turkey sausages (you can use beef or chicken as well)

- 3 servings of cooked brown rice

- 1 15 oz can of diced tomatoes

- 2 tbls of Worcestershire Sauce

- 1/2 of a diced yellow onion

- 1 tbls of garlic

- 1 to 2 tbls of extra virgin olive oil

- 1 tbls of parsely

- 1 tbls of diced onions

- 1/2 cup of Parmesan cheese or mozzarella cheese

Directions

**1) Boil water in a large pot able to submerge all three peppers in.

**2) Cut out pit of all three peppers and place in boiling water for 8-10 minutes.  You want the peppers to soften but not too much; you don't want them to be mush.

**3)  As the peppers boil, cook the brown rice per the directions on packaging.

**4) Set peppers and rice aside once cooked.  Heat olive oil in skillet.  Also at this time, preheat the oven to 425 degrees.

**5) Place the diced onions and garlic in the skillet and cook for 4-6 minutes (or until the onions become translucent).

**6) Take sausage out of casing and saute with onions and garlic until meat is fully cooked.  Once that's complete, add in the diced tomatoes and simmer for 5-8 minutes longer.

**7) Combine all ingredients in a large mixing bowl and stir before placing the mixture in each pepper individually.

**8) Top with your choice of cheese and cook at 425 degrees for 30-40 minutes.

Enjoy!