SICILIAN STUFFED PEPPERS

Ingredients:

6 large green bell peppers,

2 1/4 cups Marinara sauce,

3/4 cup beef broth or vegetable broth,

Filling Ingredients:

3/4 pound Italian Turkey Sausage,

1 cup chopped mushrooms,

3 cups cooked brown rice,

1/4 to 1/2 cup grated vegan Parmesan cheese,

Directions:

1. In a large skillet with a light coating of cooking spray, over medium heat, cook the filling ingredients.  First, add the sausage, and cook until the meat is no longer pink. Second, add the mushrooms, and cook for a couple of minutes.  Add a little broth if the mixture becomes too dry.  Remove the skillet from the heat.  Add and stir in the rice, and subsequently the kosher Parmesan cheese. Set aside.
2. Cut the tops off the peppers, and remove the seeds and whiteish membranes. Add, while evenly dividing, the filling into each green pepper, and replace the pepper tops.
3. Place the peppers upright, with tops up, in a 2 1/2 quart casserole dish.  Mix the Marinara sauce and broth in a small bowl, and pour the mixture around the peppers.  Cover the dish with aluminum foil, and bake for an hour, or until the stuffed peppers are tender. 

* Yields 6 servings