Sweet Peppers Stuffed with Mediterranean Turkey Sausage

Directions

Preheat oven to 350°F (175°C).

In a large frying pan, crumble and sauté sausage over medium heat in olive oil until lightly browned.

Add celery and green onion and continue cooking while stirring for 5 minutes.

Add tomatoes and rice. Stir well and remove from heat.

Cut peppers lengthwise and remove stems and seeds.

Mix cheese and parsley together. Add 2/3 of the cheese mixture to the meat mixture. Set the other 1/3 of the cheese mixture aside.

Fill pepper halves evenly with meat mixture. Place the peppers on baking sheet and cook for 40 minutes.

Sprinkle remaining cheese mixture and parsley on top of the peppers and continue to bake for an additional 5 minutes. Serve hot.

* To make a stuffed pepper appetizer use mini sweet peppers instead of bell peppers and slice off the top 1/8” of each pepper lengthwise. Remove the seeds and fill each pepper with filling. Cook for 30 minutes, add remaining cheese and parsley and then cook for an additional 5 minutes.

Recipe courtesy of Chef Jason Wortzman

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