Unstuffed Peppers

Same flavors of stuffed bell peppers, prepared as a skillet meal.

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Member Recipe By vicfre611

Prep Time 25 min
Total Time 60 min
Servings 4

Ingredients

1: Cup Long-Grain Wild Rice

1: pound mild italian sausage, casings discarded

2: green bell peppers

1: 10 oz package white mushrooms, sliced

1: red onion, chopped

2: teaspoons worchestershire sauce

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Directions

1 In a large saucepan, bring 2 cups water and the rice to a boil. Lower the heat to a simmer, cover, and cook for 40 minutes. Remove from heat, and let stand, covered, for 10 minutes. (I have also substituted instant brown rice). Fluff the rice with a fork.
2 Heat a large skillet over medium heat. Add 1 tablespoon olive oil and the sausage and cook until brown. Break up any clumps of meat; should take approximately five minutes. I then layer the sausage on a paper towel covered tray to absorb excess grease.
3 Return the skillet to the heat and add 1 more tablespoon of olive oil, the bell peppers and onions. Saute' several minutes, then add the mushrooms. Season with salt and pepper to taste, and add worchestershire sauce. Cook until vegetables are tender, but still crisp. Gently toss in sausage and rice over low heat. Four Servings
4 Options: Use turkey italian sausage; use hot sausage for a stronger flavor Can substitute prepared instant brown rice for the wild rice (finished product should be 2 cups) I use an olive oil