Stuffed Peppers with Cabbage
(Makes 4 servings, or 8 servings as part of a bigger meal,
recipe created by Kalyn for ARF/5-a-Day at Sweetnicks)
4 large red bell peppers
2 links hot Italian Sausage (turkey sausage is lower in fat and just as tasty)
1/2 pound ground chuck
1/2 onion, diced small
1-2 T olive oil
1 T minced garlic
8 oz. diced mushrooms, preferably crimini or portobella (if you use regular white mushrooms, be sure to cook off all the liquid)
2 cups very finely chopped cabbage
2 tsp. dried basil
2 tsp. dried oregano (I gotta leave this out! Use thyme instead)
2 cups cooked brown rice (I gotta substitute more cabbage here. too many carbs, unless it’s a carb up day)
1/2 cup coarsely grated Parmesan, plus 4 T for topping peppers
Add 1 T olive oil, heat 1 minute, then add onion and saute 3 minutes. Add minced garlic and saute 2 minutes. Add mushrooms, basil, and oregano, and saute 3 minutes.
When mushrooms are soft, add cabbage and more olive oil if needed, and saute until soft, about 3 minutes more. Add meat back into pan and heat through. Turn off heat and mix in brown rice and Parmesan cheese. Season mixture with salt and pepper.
until peppers are fairly soft. When peppers seem nearly done, put about one tablespoon coarsely grated parmesan on the top of each pepper, and bake uncovered 10-15 minutes more, until cheese is browned.