Categories: Dinner
Ingredients
- 3 1⁄2 tsp extra virgin olive oil
- 1⁄2 pound sweet Italian chicken sausages (gluten free) casings removed
- 1 zucchini diced small or shredded
- 1 organic yellow onion diced small
- 3 garlic cloves minced
- salt and pepper
- 4 cups cooked brown rice
- 4 large bell peppers halved lengthwise, seeds and ribs removed
- 1⁄2 cup breadcrumbs from whatever bread suits your diet
- 1⁄4 cup Parmesan grated (optional)
Directions
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eheat oven to 400.
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In a large skillet, heat 1 tsp oil. Add the sausage, breaking it up as it cooks. Cook until starting to brown, about 3 minutes.
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Add onion, garlic, and zucchini. Season with salt and pepper and cook until the veggies are tender and the sausage is cooked through. Remove from heat. Add the rice to the skillet and mix well with 1 tsp oil.
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Arrange peppers on a baking sheet, cut side up. Spoon rice mixture into peppers. Sprinkle with breadcrumbs and Parmesan, if using. Drizzle remaining olive oil over the top. Bake peppers until breadcrumbs are browned and peppers are tender, about 30 minutes.