Tallent Sausage Double Stuffed Bell Peppers

Tallent Sausage Double Stuffed Bell Peppers                                           

Ingredients

• 6-8 bell peppers any color
• 2 teaspoons olive oil  
• 1 ½ pounds Tallent Stuffed Bell Pepper Sausage        
• 1 ½ cups cooked white rice (do not use raw rice)   
• Salt and pepper to taste
• 15 ounce can tomato sauce        
• ½ teaspoon Italian seasoning        
• 1 ½ cups mozzarella cheese shredded, divided        
• 2 tablespoons parsley chopped (optional)

Instruction

1. Preheat oven to 350⁰ F
2. Slice the tops off the peppers and remove the ribs and seeds inside.
3. Place the peppers cut side down in the baking dish. Add 1 ½ cups water to the dish.
4. Cover the dish with foil and bake for 35 minutes.
5. While the peppers are cooking, prepare the filling. Heat the olive oil in a large pan over medium heat.
6. Remove Tallent Stuffed Bell Pepper Sausage from the casing* and add to large pan. Cook for 8-10 minutes, breaking up the meat with a spatula, until meat is cooked through.
7. Add the rice, tomato sauce and Italian seasoning. Stir to combine. Stir in ½ cup cheese and salt and pepper to taste.
8. Remove the peppers from the oven and drain off the water. Turn the peppers over and fill each one with the sausage mixture.
9. Top each pepper with the remaining cheese. Cover and bake for 20 minutes. Uncover and bake for another 10 minutes or until cheese is melted and browned and peppers are tender.
10. Sprinkle with parsley, then serve!

To remove Tallent Stuffed Bell Pepper Sausage from the casing – cut slit in casing lengthwise along sausage and peel the casing away. Optional method is to pinch center of sausage and push outwardly either direction (does not require a knife). Meat comes out much like toothpaste from
a tube!