Thursday, February 28, 2008


Ingredients4 Large bell peppers - Green
1 lb. Italian Sausage - Bulk - Jimmy Dean
¼ cup Onion, Diced
6 oz.Yellow Rice - Pre-seasoned Long Grain
4 oz. Parmesan cheese, grated
48+oz. Spaghetti Sauce - Ragu, Chunky Garden Style
2 cups Mozzarella cheese, grated
4 Garlic Cloves, peeled
3 Garlic Cloves, peeled and diced

Preparation Directions
Cut tops from peppers and remove membranes and seeds.
Par-boil for 5 minutes and drain
Brown Sausage, onions and diced garlic and drain.
Mix Sausage, onion, rice and Parmesan cheese
Stuff peppers
Spoon Spaghetti sauce into 9” baking pan about ¾ “ deep
Sprinkle 1 cup of Mozzarella cheese over peppers
Pour remainder of Spaghetti sauce over peppers.
Sprinkle remainder of Mozzarella cheese over the top

Cooking DirectionsThe Big Green Egg temperature should be 3500
Place 4 garlic cloves on hot charcoal
Place baking pan with peppers and bake for 30 minutes (longer if you prefer to use the indirect heat – Plate rack method)

Recommended Side Dishes and DesertsGarlic Mashed Potatoes
Roasted Marshmallows for Desert over hot coals