Unstuffed Peppers

I found the base this recipe in another Every Day with Rachael Ray magazine.  A reader sent it in and said it was simple...and it was.  Rob says this is one of his new favorites.  The photo is the first batch and tonight I made it again using one poblano pepper and one  yellow pepper, so good!  Any combination of 2-bell peppers works well in this recipe.






Unstuffed Peppers

1 c. white or brown rice
chicken stock or water & chicken boullion
1 lb italian sausage, hot or sweet
2 bell peppers, chopped (any color)
1 onion, chopped
10-oz package sliced mushrooms
3 garlic cloves, minced
pinch of crushed red pepper
salt & pepper to taste

First get your rice started.  Cook according to package directions (which will vary depending on what type of rice you choose) but substitute chicken stock for the water OR use the suggested amount of water and add a couple boullion cubes.  Once the rice is cooked, set aside.  Heat a large skillet over medium-high and cook the sausage.  Once the sausage is cooked through remove it from the pan.  Keep a little bit of the grease from the sausage in the pan and add a tsp of olive oil if needed.  Once the oil is warm saute the peppers, onion, and mushrooms until soft.  Stir in the garlic, red pepper and add in the sausage and cooked rice.  Combine well and season with salt (as needed) and pepper.  Yum.