Stuffed Bell Peppers

This recipe is very quick to assemble.

• 6 Bell Peppers (green or red).
• Turkey Links Italian Sweet Sausage (sold in a package by the fresh chicken).
• 1 cup Basmati or Jasmine Rice or brown rice (we use only brown rice now).
• Low Sodium Tomato Sauce Two 6 oz. cans.
• Olive Oil 1-2 Tablespoons (always use Virgin Oil First Cold Pressed)

Remove skin from sausage and cook it in a frying pan to well done. Chop it up as it cooks, it frys up like hamburger. I also use turkey sweet sausage for my spaghetti sauce. Note: I always cook meats in a big cooking pot as opposed to a skillet. This way there’s no grease spattering onto stove.

Precook rice.

Wash peppers, cut tops off. If the peppers have crooked bottoms & won’t stand up, slice off slightly to even them out, careful to not cut a hole in the bottom.

Set oven @ 350 degrees.

In a large bowl combine all ingredients. Scoop mixture into the peppers, pack tight, & heap the tops.
Place the peppers in an oblong baking dish, add 1 cup of water, cover with foil for 30 minutes, the last 30 minutes remove the foil. 

Bake for 1 hour.