Cheesy Sausage-Stuffed Mini Peppers

Stuffed Mini Bell Peppers with Sausage, Mushrooms, and Mozzarella

Ingredients:

• 2 tablespoons canola or vegetable oil, divided
• 1/4 (1-pound) package Jimmy Dean Premium Pork Sausage
• cup diced mushrooms
• 1 cup pre-cooked white rice
• 2 tablespoons chopped fresh parsley
• 1 cup shredded mozzarella cheese, divided
• Salt and ground black pepper to taste
• 1 pound mini bell peppers, halved lengthwise and seeded

Directions:

1. Preheat the oven to 375F (190C).
2. In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add the Jimmy Dean sausage and cook for 8 to 10 minutes, stirring frequently to break the sausage into small pieces, until browned. Once done, drain the excess fat and set the sausage aside.
3. In the same pan, add the remaining tablespoon of oil and reduce the heat to medium. Add the diced mushrooms and saut for about 5 minutes, until the mushrooms are softened and browned.
4. In a mixing bowl, combine the cooked sausage and mushrooms with the rice, parsley, and cup of the shredded mozzarella. Season the mixture with salt and pepper to taste.
5. Fill each halved bell pepper with the sausage mixture, pressing down gently to ensure they are filled evenly. Top each stuffed pepper with the remaining mozzarella cheese.
6. Arrange the stuffed peppers on a baking sheet and bake for 10 to 15 minutes, or until the peppers are tender and the cheese has melted and is golden brown.
7. Once done, carefully remove the peppers from the oven and let them cool for 5 minutes before serving.

Cook's Note: Leftover Jimmy Dean Sausage can be used to make sausage patties or crumbles, perfect for serving with eggs.