Italian Sausage Rice and Potato Stuffed Pepper

MONDAY, AUGUST 18, 2014

Romans 8:

35 Who shall separate us from the love of Christ? Shall tribulation, or distress, or persecution, or famine, or nakedness, or danger, or sword?
36 As it is written, "For your sake we are being killed all the day long; we are regarded as sheep to be slaughtered."
37 No, in all these things we are more than conquerors through him who loved us.
38 For I am sure that neither death nor life, nor angels nor rulers, nor things present nor things to come, nor powers,
39 nor height nor depth, nor anything else in all creation, will be able to separate us from the love of God in Christ Jesus our Lord.


1 pgk of Italian sausage, cooked
6 large bell peppers, parboiled 3 minutes
1 pgk cooked microwave Rice
1/2 c Instant potato flakes, as a binder
1 c shredded Parmesan Cheese, half in meat mixture, half on top of each pepper 1 onion, minced
1/2 c cream
1/4 c red wine
Small Spaghetti sauce
Fresh herbs, combo of fresh sweet basil, spicy oregano, spicy basil
Pinch garlic powder
Salt and pepper to taste 
1/2 c Italian Panko

1/4 c crushed canned onion rings
Cut peppers in half, scoop out seeds and pulp.
Just cover with water.
Parboil peppers for 3 minutes in water.
Remove with spider or slotted spoon and drain on paper towels.
Filling
Sauté onion in a little olive oil.
Add sausage and brown, add seasonings, cream, wine and herbs. Microwave rice.
In a bowl, add meat mixture, rice and potato flakes.
Spoon into each pepper half.
Sprinkle with cheese, crushed onion rings and Panko.
Place the sauce in bottom of large pan.
Add stuffed peppers.
Bake in a preheated 400 degree oven for 30 minutes, yum