*  Exported from  MasterCook  *

                Sausage-Stuffed Red Sweet Peppers

Recipe By     :  Cooks.Com
Serving Size  :  12   Preparation Time :0:00
Categories    : FareShare Gazette June 2004

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
6 large firm unblemished sweet red peppers
1 pound hot (or sweet or mixed) Italian sausages
2 cups finely chopped onion
1 clove garlic, finely minced
1 1/4 pounds fresh mushrooms, cut into tiny cubes 
     or chopped (about 3 1/2 c.)
1 cup finely chopped parsley
2 cups fine fresh bread crumbs
2 eggs
Salt and freshly ground pepper, to taste
3/4 cup tomato sauce
3/4 cup grated Parmesan cheese

Preheat oven to 425 degrees. Split the peppers in halves lengthwise. 
Remove and discard the seeds. Cut away and discard the white veins 
inside the pepper halves. Remove the meat from the sausage skins. 
Discard the skins. Add the sausage meat to a skillet. Do not add any 
more fat. Cook, stirring and cutting down with the side of a heavy 
kitchen spoon to break up any lumps in the meat.

When cooked through, add the onion and garlic. Cook about 5 minutes 
and add the mushrooms. Cook about 2 minutes and spoon the mixture 
into a mixing bowl. Let cool slightly. Add the parsley, bread crumbs, 
eggs, salt and pepper to taste. Blend well. Spoon equal portions of 
mixture into the pepper halves. Smooth over.

Arrange pepper halves in a buttered baking dish. Sprinkle with cheese. 
Spoon 1 tablespoon of tomato sauce on top of each half. Bake 40 to 
45 minutes until piping hot throughout and nicely browned. 

Yield: 6-12 servings.

Prepared on June 24, 2004 by Art 

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Notes:

Formatted in MasterCook by Art

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