2 pounds sweet Italian sausage, casings removed
1 medium onion, chopped
3 cups cooked rice
2 tablespoons minced fresh parsley
1/3 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
8 medium green bell peppers, cored and seeded
1 28-ounce jar Ragú Chunky Gardenstyle Super Mushroom Pasta Sauce
Servings: 8
1. In a large skillet, thoroughly cook crumbled sausage. Add onion; sauté until tender.
2. In a medium bowl, thoroughly combine sausage mixture with rice, parsley, cheese, egg, salt, and pepper. Stuff each pepper with about 2/3 cup meat mixture.
3. Place peppers upright in a large saucepan. Spoon 1 tablespoon sauce over each pepper. Pour remaining sauce around peppers. Simmer, covered, 1 hour over low heat, or until peppers are tender. Serve with sauce.
1 medium onion, chopped
3 cups cooked rice
2 tablespoons minced fresh parsley
1/3 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
8 medium green bell peppers, cored and seeded
1 28-ounce jar Ragú Chunky Gardenstyle Super Mushroom Pasta Sauce
Servings: 8
1. In a large skillet, thoroughly cook crumbled sausage. Add onion; sauté until tender.
2. In a medium bowl, thoroughly combine sausage mixture with rice, parsley, cheese, egg, salt, and pepper. Stuff each pepper with about 2/3 cup meat mixture.
3. Place peppers upright in a large saucepan. Spoon 1 tablespoon sauce over each pepper. Pour remaining sauce around peppers. Simmer, covered, 1 hour over low heat, or until peppers are tender. Serve with sauce.
