I’m going to make it this evening for supper. Carol got the original recipe from Mary Ellen Wilson, who found it in a Kroger magazine. A well traveled meal perfect for this busy holiday season.
PIZZA STUFFED BELL PEPPERS
1 lb. Italian sausage (I prefer Bob Evans Italian in the roll)
1 medium onion, diced
2 cups cooked rice
1 ½ cups pizza sauce (an entire jar of Kroger pizza sauce, a couple ounces extra)
½ cup grated parmesan
1 tsp. Italian seasoning
3 large bell peppers, halved and scooped (the tri-color ones are great!)
Mozzarella cheese, either slices or shredded
Salt & pepper to taste
Preheat oven to 3500
In a skillet on medium heat, brown and crumble the sausage, then remove to a clean plate. (Drain a bit on paper towels). Add the diced onion to the skillet drippings; once wilted, add all ingredients, except the cheese and peppers. Mix well, once flavors are all blended, stuff mixture into pepper halves.
Add the stuffed peppers to a baking pan, add ½ cup of water. Cover well with foil. Bake 30-40 minutes, uncover, sprinkle with the cheese and put under broiler briefly until cheese is melted.