Page 14 - RW10MP 1010-01-0319-Opportunity Magazine

RENA COCINA

Christy Zylstra’s Sausage Stuffed Peppers

This is one of my favorite family recipes that
everyone enjoys. It is super easy, and you can
make 4, 8, or 12 stuffed peppers ahead of time
and pop them in the oven when you are ready
to eat!

Here in Seattle, we really look forward to sum-
mer with its sunshine and summer cooking!
Summers also mean plenty of entertaining with
lots of friends and family over.

I hope you are inspired to cook more for your
family and friends this year! Remember, you
are the chef in your own home. Invite another
family over and cook for them. Magical things
can happen around a table with yummy food
and positive conversation!

Happy cooking and much love
Rena Ware family!

Christy and RenaBella Zylstra

Ingredients: Seasonings:

4 bell peppers 1 tsp cumin
2 pounds Italian sausage (I like spicy, but 1 tsp onion powder
you can use ground beef, chicken, or any 1 tsp red pepper
other meat that you like) flakes
1 cup mushrooms 1 tsp salt
2 cups cooked rice 1 tsp pepper
1 cup mozzarella cheese 1 tsp paprika
1 cup tomato soup OR 1 cup tomato paste

Directions:
1. Preheat oven to 190°C (375°F).
2. Wash the bell peppers, then cut off the tops (keep these for later), and remove the seeds Tips
and membranes. Set aside.
3. In the Large Classic Skillet, sauté the mushrooms on medium heat for 5-8 minutes. Stir in 1. You can make these ahead of
1/2 of the spices, remove from heat, and place in a large bowl. time and store covered in the
4. Use the same skillet to brown the sausage to desired crispiness. Stir in the other 1/2 of the fridge for up to 48 hours.
spices, and remove from heat and let cool slightly.
5. When cool enough to handle, add the sausage to the sautéed mushrooms, stir in the 2. Let your kids jump in there
cooked rice, and add the tomato soup or paste. Mix these ingredients together using your and help you cook! They can
hands and have fun with it! This is where you can really involve the kids! mix, measure, and stuff the
6. Arrange the peppers in the same skillet you used to cook the mushrooms and stuff each peppers. The more involved
one with the sausage filling. Press it down to fill it completely and add more on top. they are, the more they will
7. Sprinkle the peppers with mozzarella, put the tops back on, and bake in the oven until the want to eat what you are
peppers are tender, about 35 minutes. making for dinner!

14 opportunity International