Easy Unstuffed Peppers Skillet

PREP TIME: 10 minutes

COOK TIME: 30 minutes

TOTAL TIME: 40 minutes

SERVINGS: 4 servings

INGREDIENTS:

1 pound Bulk Italian Sausage

3-4 cups White Rice, pre-cooked

2 large Bell Peppers, chopped

Salt, to taste

Pepper, to taste

2 tablespoon Canola Oil

1 medium White Onion, finely chopped

1 clove Garlic, minced

2 cups Fresh Tomatoes, chopped

1 tablespoon Italian Seasoning

1/2 cup Tomato Sauce

Shredded Mozzarella Cheese, for topping

Grated Parmesan Cheese, for topping

INSTRUCTIONS:

BEFORE YOU START:

1. If you are not using leftover rice you will need to pre-cook white rice according to package directions (do not use instant or minute rice).

LET'S MAKE IT!

1. Over medium-high heat, add oil to the skillet and saute the peppers, onions, and garlic until fork tender (you can cut the bell peppers with the side of a fork). Add the meat and Italian seasoning and cook until brown. Add tomatoes, tomato sauce, and pre-cooked rice. Stir well to combine. Reduce heat to low, and simmer for 5-10 minutes. Stir before serving. Top with cheese and serve with crusty bread.

RECIPE NOTES:

1. Omit onion and sausage if you are making this as a migraine safe recipe.

2. I used 2 large garden-fresh tomatoes .

3. If you are using freshly cooked rice you still need to let it simmer for 5 to 10 minutes to combine the flavors.

4. Sometimes I add about a cup of pre-cooked zucchini to up the veggies in the dish.