Stuffed Peppers

My husband has a fond memory of his grandma's stuffed peppers, and one day asked me to make them. With no recipe I googled my way around the Internet and came across KalynsKitchen.com. This recipe is so yummy and easy to make...especially ahead of time, which is always nice. Dinner was made today while the kids napped, and I will place in the oven tonight. Easy.

Ingredients:
1 cup brown rice
4 large bell peppers (any color, have fun)
1 large onion, diced
3 oz white pearl mushrooms, chopped
3 tsp olive oil
3 links of turkey Sweet Italian Sausage
1/2 tsp oregano
1/2 tsp ground cumin
1/2 cup grated Parmesan cheese
1/4 cup shredded mozarella
salt and pepper to taste

Directions:
1. Cook rice according to package directions.

2. Preheat oven to 375. Trim bottom of bell peppers if necessary to stand up on their own. Cut of the top and remove the veins and seeds from the inside, save the caps. Place peppers in an oven safe dish, roughly the size of all your peppers so they fit snug.

3. Dice up the caps of the peppers (not the stem), the onions and the mushrooms. Heat 2 tsp of olive oil in a skillet and add peppers, mushrooms and onions. Saute until soft. Remove mixture and set aside.

4. Add remaining tsp of olive oil to pan and squeeze the sausage out of its casing. Cook until brown, breaking up as much as possible. Add, rice, pepper mixture, dried spices and Parmesan cheese to the pan. Cook until well blended, about 2-3 minutes.

5. Stuff peppers with mixture, pack tightly with a spoon. Bake peppers for 30 minutes, remove and add a generous pinch of mozzarella cheese to the top of each one. Put peppers back in oven for another 10-15 minutes or until cheese is slightly browned. Serve.

This dish is not well received by my toddlers, even though the like all the ingredients. So they get their sausage on the side, with rice and roasted broccoli...which is made as a side for the whole family.