2 Servings 45 min Cook
2 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 Cup Brown Rice
1 1/2 Cup Vegetable Broth
1 Tsp Coconut Oil
1 Small Onions
2 Cloves, minced Garlic
4 Oz Italian Sausage
1 Cup Tomato Sauce
4 Tsp Seasoning
1 Dash Salt
1 Dash Pepper
1 Cup, shredded Mozzarella Cheese
1/4 Cup Parmesan Cheese
Preheat oven to 350 degrees F.
Bring a pot of water to boil.
Cut peppers in half, removing the membrane and seeds.
Boil for 3-5 minutes until they are flexible.
Drain in a colander and set aside
Cook rice in broth according to package directions.
In a large frying pan, heat oil over medium-high.
Add onion and sauté for 3-4 minutes Add garlic and sauté for another 30 seconds.
Add hot Italian sausage and cook until it’s no longer pink, breaking it up with your spatula as it cooks
Add cooked rice, tomato sauce, Italian seasoning, and salt and pepper.
Cook until heated through, about 5 minutes
Stuff peppers and place in a well-greased roasting dish.
Top each pepper with shredded mozzarella and grated parmesan.
Roast for 15-20 minutes in the preheated oven.