Stuffed Red Peppers (Betsy Robertson)
*5 red peppers, washed cut in half lengthwise, seeded
1/2 c rice cooked
*1/2 lb pork sausage
1/2 c minced onion
2 cloves garlic, minced
*1 14 oz can diced tomatoes
2 tsp dried Italian herbs
1/4 tsp red-pepper flakes
*1/3 c minced Kalamata olive (opt)
*1 c bread crumbs or cracker crumbs
2 Tbsp olive oil, divided
1/2 cup shredded parmesan cheese
*These ingredients I have found at BCS!
Preheat oven to 375.
While rice is cooking, heat 1T olive oil in pan, saute onions till soft.
Add sausage and cook, breaking up into small bits. Add garlic, cooking another 30 sec.
Add tomatoes, herbs, salt, red-pepper flakes and olives if using.
Remove from heat and stir in half the cheese and the rice.
Combine remaining olive oil with the bread crumbs and remaining cheese.
Place pepper halves in a large baking pan in which they fit snugly.
Divide filling evenly between pepper halves pressing down to get it all in!
Top with bread crumb mixture and bake uncovered for 30 min.
If topping starts to get too brown, tent with foil.