
1 package (375 g) | Granny’s Mediterranean Turkey Sausage, removed from casing |
2 tbsp | 30 ml | olive oil |
1/2 cup | 125 ml | celery, small dice |
1 bunch | green onion |
1 cup | 250 ml | fresh roma tomato, seeded and diced small |
3/4 cup | 180 ml | brown rice, cooked |
1/2 tsp | 2.5 ml | sea salt |
1/4 tsp | 1.25 ml | freshly ground black pepper |
1/2 cup | 125 ml | Asiago cheese, shredded |
2 tbsp | 30 ml | fresh Italian parsley, coarsely chopped |
3 medium | bell peppers |
*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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