Stuffed Peppers

What's better than a dinner in an edible bowl. We tend to get a little heavy with the stuffing, but it is so good!

Ingredients

2 Bell Peppers
1 package of Jenny-O Turkey Sausage 
1 can of V-8 (big can)
1 can of Tomato Puree
1 package of Brown Rice
2 Carrots, chopped
1 Onion, chopped
1 cup of Mushrooms, sliced
1 cup of Mozzarella Cheese
2 tbsp olive oil
1 tbsp Worcestershire Sauce
Oregano
Parsley
Garlic Power
Salt & Pepper
Cayenne


Directions

1. Preheat oven to 350.
2. Cut off the tops of the peppers, boil them in salted water for 5 minutes or until soft. Remove from water and allow to cool.
3. Saute carrots, onions, and mushrooms in 2 tbsp olive oil in a pan over medium heat. Add oregano, salt, pepper, parsley, and garlic powder. Cover and let cook for 5 minutes or until soft.
4. In a frying pan, season turkey sausage with salt and pepper. Brown over medium-high heat, strain the meat.
5. In a new pan, over medium-high heat, mix tomato paste and V-8 juice. Add salt, pepper, and Worcestershire Sauce. Allow to heat for 3 minutes. Add a sprinkle of cayenne pepper.
6. Mix meat, rice, and veggies into the sauce and let them simmer for 5 minutes.
7. Spoon the mixture into the boiled peppers, stuff enough to make them stand on their own. Top with mozzarella cheese.
8. Bake in oven for 5 minutes or until cheese is melted. Enjoy!

Tonight was special since I got home from work and my wife, Katie, had dinner pretty much ready! She tried some new techniques which were cool. Great meal for the Fall and Winter months!