I love to cook, all kinds of food. My husband is always asking me to write down the recipes so he can help make dinner but I have no clue the real measurements of what I put in-a pinch of this, a handful of that, taste and throw some more in. I’m trying o get better about writing them down so I thought I should share them here too. *Everything I make has a dairy/egg intolerant child in mind but can be made normally*

Stuffed Peppers

serves 4-6
Prep time approx 35 min, Cook time 20 min

Ingredients:
6 good-sized bell peppers (I use green), preferably with a relatively flat bottom
1/2 yellow onion, chopped
1 clove garlic, minced or pressed
1 cup uncooked rice (I prefer long grain brown rice)
1 lb ground Italian sausage (can use ground beef but I think it lacks flavor)
1 can 16oz tomato sauce, separated
shredded cheese if you can eat it

Preparation:
1. Preheat oven to 425 degrees. Lightly spray baking dish oil (I use a fluted baking stone).
2. Follow cooking instructions for rice (I use a microwave rice cooker). Set aside.
3. Rinse peppers, cut the tops off, remove seeds and rinse the insides. Place in a large pot and cover with water and boil until tender (approx. 10-15 min). Drain and place in baking dish cut-side up.
4. Brown Italian sausage with chopped onion making sure to break sausage into small pieces. Add garlic right before finished cooking. Drain fat if necessary.
5. Mix cooked rice, sausage mixture, and half tomato sauce. Spoon into peppers and then spoon remaining tomato sauce on top.
6. Bake for 15-20 minutes until nice and hot. If adding shredded cheese on top, add 5 minutes before removing from oven to melt.
7. Serve and enjoy!

*can also use large cored and seeded tomatoes in place of peppers