1/2 pound ground pork sausage
1 cup chopped onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
salt
freshly ground black pepper
1-1/2 cups cook long-grain rice
1/4 cup chopped green onions, green part only
4 medium bell peppers, sliced in half lengthwise, seed removed
4 tablespoons dried fine bread crumbs
4 tablespoons grated Parmesan Reggiano cheese
Essence
Preheat the oven to 400 degrees F. In a large skillet, over medium heat, brown the sausage, about 3 minutes. Add the onions, peppers, and celery. Season with salt and pepper. SautJ for 4 to 5 minutes, or until the vegetables are soft. Add the rice and mix well. Season with salt and pepper. Cook for about 3 minutes. Remove from the heat and stir in the green onions and parsley. Season the bell peppers with salt and pepper. Spoon the mixture into the bell peppers. In a mixing bowl, combine the bread crumbs and cheese. Season with Essence and mix well. Sprinkle the crust over each pepper. Place the peppers in a shallow pan and add just enough water to cover the bottom. Bake for 30 minutes, or until the tops are crusty and brown. Serve hot.
Yield: 4 servings