1c. vegetable broth
1 TBSP butter
1/2c. uncooked Arborio rice
4 red or green peppers, seeded and tops removed
2 TBSP olive oil
1/2 lb. veggie sausage
4 green onions, chopped
3 cloves garlic, minced
1/2c. mushrooms, chopped
2 tsp. dried basil
2 tsp. Italian or Greek seasoning
1 tsp. salt
1/2 tsp. black pepper
2 medium tomatoes, diced
2 medium tomatoes, diced
8 oz. garlic & herb feta cheese, crumbled
1. Preheat oven to 350*
2. In medium saucepan, bring broth and butter to a boil. Add rice, reduce heat to low, cover, and simmer approximately 20 minutes, or until done. Set aside.
3. Meanwhile, in large skillet, heat olive oil and add the sausage. Cook over medium heat until done.
4. To the skillet, add green onions, garlic, mushrooms, basil, Italian seasoning, salt, and pepper. Cook and stir about 5 minutes.
5. Add the tomatoes and cook for another 5 minutes or so.
6. Add the cooked rice and stir until everything is well blended and heated through.
7. Remove from heat and add feta.
8. Spoon everything into peppers and bake 30-40 min. and serve immediately.
Served with garlic angel hair pasta.
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ReplyDeleteFind the award at http://www.beautyandthegreen.blogspot.com