Ingredients
3 bell peppers (any color)
1 lb. ground pork sausage
2/3 cup cooked rice
1/2 medium onion (diced)
3 cloves garlic (diced)
6 baby bella mushroom caps (diced)
3 Tbs butter
1 large egg
1 can crushed tomatoes
1 small can tomato paste
garlic powder (to taste)
onion powder (to taste)
salt & pepper (to taste)
italian seasoning (to taste)
Preparation
Dice the onion, garlic, and mushroom and saute w/ butter until onions are translucent. Put mixture in bowl w/ cooked rice and set aside. Brown sausage in same pan as mushroom and onion mixture. Add to bowl w/ mushroom and rice mixture. Cover and put in fridge until cool.
Meanwhile, put crushed tomatoes and tomato paste in sauce pan, season w/ S&P, garlic powder, onion powder and italian seasoning to taste. Simmer until heated through and nice and thick.
Halve bell peppers length wise and remove innards. Set aside . Remove stuffing mixture from fridge and mix in beaten egg.
Pre-heat oven to 325 degrees.
Pour tomato sauce in to a baking dish large enough to accommodate peppers. Stuff peppers w/ stuffing mixture and arrange in baking dish.
Place baking dish in center rack of oven and bake for 30 minutes. When time is up remove dish and spoon tomato sauce over each pepper and return to oven for another 30 minutes. I added an italian 3 cheese blend after 20 minutes and baked another 10 to melt the cheese and form a nice crust but that is optional.
