By Dianne Gregg
  • 1 1/2 pounds sweet Italian sausages, casings removed, or ground beef
  • 1 cup brown rice or quinoa
  • 1/2 cup finely chopped red onion
  • 1 teaspoon dried parsley
  • 1/2 cup chunky tomato sauce, divided
  • 1 teaspoon ground black pepper
  • 3/4 teaspoon salt
  • 2 tablespoons Parmigiano-Reggiano cheese, shredded
  • 4 medium-size red bell peppers
Cooking time: 30 mins Serving: 4 people

1. Preheat oven to 350°F.
2. Prepare rice/quinoa as per manufacturer suggestions.
3. Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
4. Brown the meat in a skillet, add onion, salt and pepper, and tomato sauce to mixture – stir to combine.

5. When rice/quinoa is cooked, add to meat and cheese, stir to combine.
6. Fill pepper halves with meat mixture dividing equally and mounding slightly. Arrange in 13 x 9 x 2-inch baking dish, and loosely cover with tin foil.
7. When peppers start to soften, remove foil and continue to bake until meat filling is cooked through and the peppers are tender about 20 to 30 more minutes and tops are browned. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.
8. You are ready to serve!

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