Italian Stuffed Peppers

More veggies from Tammy, I'm telling you she racked me up. I'm having so much fun in the kitchen. This is not your traditional stuffed pepper. To tell you the truth, I even cooked rice; then decided to do something different. I hope you enjoy, because they turned out FABULOUS!

Italian Stuffed Peppers
5 green bell peppers
1 pound ground Italian sausage
1/2 yellow onion, chopped
1 celery stick, chopped
1 1/2 cups fresh spinach, chopped
1 teaspoon minced garlic
5 Ritz crackers, crumbled
1 egg
1 tablespoon Italian seasoning
1 teaspoon salt and black pepper
1 14.5 ounce stewed tomatoes

Topping
1 tablespoon brown spicy mustard
1 1/2 tablespoons Ketcup
1 teaspoon brown sugar

Preheat your oven to 350 degrees, and with Pam cooking spray; spray your casserole dish.

In large mixing bowl; mix together all the top ingredients, except the stewed tomatoes.

You have to mix it good with your clean hands. Take your bell pepper and slice the top of; cleaning out the seeds.

Stuff each pepper with a healthy size of your sausage mixture. Add to casserole dish, and pour stewed tomatoes on top.

In small coffee cup mixture together your mustard, ketcup, and brown sugar. Spoon a little on top of each pepper.

Cover with foil and cook for one hour.

I hope your enjoying harvest vegetable week; let's give Tammy a big thank you for supplying me with all the goodies.

Be Sweet and Stay Sweet!