Emeril-Farm to Fork

**Update: I make this recipe now with couscous instead of rice. It's wonderful!  Freezes beautifully.
I made my version of stuffed peppers tonight. The pepper mix recipe is from Emeril's Farm to Fork book. We love the taste.
Preheat oven to 350 degrees.
Boil a large pot of water. Place four unseeded peppers in and cook until your desired tenderness is reached. Take out, cool them down in cold water, and then place them on a few paper towels to dry.

Brown one pound of Italian sausage. We like it hot.
Slice and dice one bell pepper, four cloves of garlic, one medium size onion, and three tomatoes while the meat is browning. Cook the meat for about six minutes, and then add the pepper, onion and garlic. Cook for six more minutes, and then add the tomato. Cook with the tomato for two minutes and add salt and pepper. Total cooking time is 14 minutes.

Put the sausage and rice mixture in the peppers. Combine six tablespoons of Parmesan cheese and three tablespoons of bread crumbs. Top the peppers with the cheese mixture and drizzle some olive oil over the cheese mixture. Bake for 35 minutes in a casserole dish with a half inch of water.

We serve it with an organic salad with Crushed Olive products. We like the Italian Herb Olive Oil and Pomegranate balsamic vinaigrette.

Celebrate cleanup with a lovely cup of coffee!