Kelly Seeks

We rarely use ground beef in recipes. Actually, we haven’t used ground beef in 5 years. No joke. We either use Italian sausage or ground turkey. It was all part of a “diet” one year and we just decided we couldn’t taste a difference and it was healthier. So why not make the change permanent?

We often prefer Italian sausage but it is a little more unhealthier for you. But some recipes just need the extra calories…er flavor (ground turkey seems to need twice the flavoring as it doesn’t hold the taste as well). The stuffed pepper recipe is one that requires the extra flavor in my opinion. Also I was searching for another recipe that could utilize the sausage I had in the freezer. This was the perfect fit as I also had the rice too. I only needed to buy fresh green peppers and tomato sauce. All the spices were already in my cabinet! I love when I can use what I have, especially because we budget each paycheck.

Ingredients
4 green bell peppers
1 pound/package of Italian sausage
1/2 cup if rice
Onion powder
Garlic powder
Salt
Pepper
Worcestershire
2 cans tomato sauce (16oz)

Preheat oven to 350. Cook rice. Cook sausage in separate pan. Cut off tops and de-seed peppers. If needed, cut off the bottoms to level out. Arrange peppers in a baking dish hollow sides up. In a bowl mix the sausage, rice, 1 can tomato sauce, Worcestershire, onion and garlic powder, salt and pepper. Then spoon mixture into peppers. In a bowl mix the remaining can of tomato sauce and season as needed. Spoon sauce mixture over peppers. Cover with tin foil and bake for 1 hour.

Enjoy!