- 2 lb. of ground Italian sausage
- 4 bell peppers
- 1 cup of wild rice
- 2 cup of shredded provolone/mozzarella cheese blend
- 1 TBSP of garlic powder
- 1 TBSP of Italian seasoning
- Pinch of salt & pepper
Cook the Italian sausage in a skillet. Set aside.
Cut bell peppers in half. Remove the seeds.
In a bowl, mix cooked sausage with:
- wild rice
- 1 cup of shredded provolone/mozzarella cheese blend
- garlic powder
- Italian seasoning
- salt & pepper
Fill the halved peppers.
Place peppers in a greased casserole dish.
Sprinkle 1 cup of cheese blend on top of stuffed peppers.
Bake at 350˚ for 20 minutes.
Optional: Top stuffed peppers with red sauce when serving.
More of Dom's recipes are available at: 10TV.com/CookingWithDom