October 27, 2004

Stuffed Bell Peppers

1 lb. Pkg. Brown & Serve Pork Sausage
1 lb. Pkg. Brown & Serve Beef Sausage
1 lb. grated longhorn cheese
1/2 cup port wine or cooking red wine
1 Pkg. fresh mushrooms (cut up)
6 whole bell peppers
1/2 cup chopped onion
Italian bread crumbs to thicken mixture
Slice peppers in half. Remove seeds and par boil until tender. Cut sausage into 1/2" pieces and fry over medium heat. Add onions and mushrooms cooking until tender. Add wine. Mix cooked mixture with bread crumbs to thicken. Stuff mixture into peppers. Sprinkle cheese on top. Heat in 350 degree oven until cheese melts.