1/2 pound ground pork sausage

1 cup chopped onions

1/2 cup chopped green bell peppers

1/2 cup chopped celery

salt

freshly ground black pepper

1 1/2 cups cook long-grain rice

1/4 cup chopped green onions, green part only

4 medium bell peppers, sliced in half lengthwise, seed removed

4 tablespoons dried fine bread crumbs

4 tablespoons grated Parmesan Reggiano cheese

Essence

 

Preheat the oven to 400 degrees F. In a large skillet, over medium heat, brown the sausage, about 3

minutes. Add the onions, peppers, and celery. Season with salt and pepper. SautJ for 4 to 5 minutes,

or until the vegetables are soft. Add the rice and mix well. Season with salt and pepper. Cook for

about 3 minutes. Remove from the heat and stir in the green onions and parsley. Season the bell

peppers with salt and pepper. Spoon the mixture into the bell peppers. In a mixing bowl, combine the

bread crumbs and cheese. Season with Essence and mix well. Sprinkle the crust over each pepper.

Place the peppers in a shallow pan and add just enough water to cover the bottom. Bake for 30

minutes, or until the tops are crusty and brown. Serve hot.

 

Yield: 4 servings