Stuffed Pepper Casserole

Stuffed Pepper Casserole

I realized as I went to make dinner that I didn't quite have enough peppers to actually *make* stuffed peppers. D'oh! So I went about trying out a casserole type thingy that ended up turning out really well!

Ingredients: 
2 Green Bell Peppers
1.5 C of Rice (we used Basmati, but anything will do)
3 C of Vegetable Stock (or Chicken or Beef!)
1 can of Diced Tomatoes (I used 4 actual tomatoes)
1 large onion
1 lb Italian sausage
Mozzarella and Cheddar Cheese
Italian Seasoning
Salt (to taste)


Directions:
While your rice cooks, prep yourself: Chop the green bell peppers and onions. Chop/dice the tomatoes (if you're using fresh)

Pour your 3 C of stock, diced tomatoes and 1.5 C of rice into a pot, turn it on high and bring it to a boil. After it's boiling, cover it, turn it down to let it simmer for about 10 minutes. You can follow whatever the directions are for your specific rice.

While your rice cooks, saute your onions and peppers in a frying pan with some oil and add your sausage. Cook through.

Preheat your oven to 350 degrees (so it's ready for you!)

When your rice is finished cooking, add the onion, pepper, sausage mix to your rice making sure you stir it together well.

Place your mixture into a casserole dish (9x9 worked for me) and put as much cheese as you'd like on the top of it. I put a lot on...we're kind of addicts in this house! Shove it in the oven for about 30 minutes or until your cheese is a little golden on top. Tada! A gluten free, mainly healthy dinner. I would say this feeds 3-4 adults. We ate half between the two of us and our toddler :)