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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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After hearing the recipe described at a local Italian restaurant, I decided to try to make these peppers at home. Everyone enjoyed the pretty green âshellsâ brimming with a hearty filling. Ingredients:
3 large green peppers |
1 large tomato, peeled, seeded and chopped |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1/4 cup grated parmesan cheese |
2 tablespoons minced fresh basil |
2 teaspoons dried oregano |
1-1/2 pounds bulk italian sausage |
additional shredded part-skim mozzarella cheese |
Directions:
1. Cut peppers in half lengthwise; remove stems and seeds. Set aside. In a large bowl, combine the tomato, cheeses, basil and oregano. Crumble sausage over mixture and mix well. Spoon into pepper halves.
2. Prepare grill for indirect heat, using a drip pan. Place peppers over drip pan. Grill, covered, over indirect medium heat for 30-35 minutes or until sausage is no longer pink and peppers are tender. Sprinkle with additional cheese. Yield: 6 servings.
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