Stuffed Bell Peppers
NEW YORK STYLE SAUSAGE

¹/4 cup each white, brown and wild rice

6 medium bell peppers: 2 yellow, 2 red, 2 green 1 pound mild, hot or turkey Italian New York Style Sausage* 1 small onion, chopped 4 garlic cloves, crushed ¹/2 pound fresh small mushrooms, chopped ¹/3 cup finely chopped fresh parsley ¹/2 cup chopped walnuts ¹/2 cup grated Romano cheese ¹/4 teaspoon salt ¹/4 teaspoon ground black pepper ¹/2 teaspoon dried oregano ¹/2 teaspoon dried basil 2 eggs, beaten Olive oil

1. Prepare rices and set aside.

2. Preheat oven to 350°F.

3. Wash and clean bell peppers. Slice off the tops (approx.¹/2 inch) and clean insides thoroughly.

4. Remove sausage from casing and sauté in a large frying pan over medium heat until crumbled and lightly browned. Using a slotted spoon, transfer sausage to a bowl and set aside. 5. Sauté onion, garlic, mushrooms and parsley in remaining drippings until soft. Add walnuts and sauté for 2 minutes. 6. Add vegetable mixture and cheese to sausage. Stir together and add cooked rice. Add salt, pepper, oregano, basil and beaten eggs. Combine well. 7. Stuff bell peppers with the sausage mixture. Rub the exterior of the peppers with olive oil, place in a baking pan, cover loosely with foil, and bake for 1-1 ¹/2 hours, or until peppers are tender. Makes 6 servings. Tip: Serve peppers “New York Style” by adding sautéed onions, garlic and cooked sausage to your favorite prepared sauce. Brands may vary by region; substitute a similar product.

Italian Grana Padano Parmesan
Easy Primavera Pasta Pie
CELLO
C RU S T 2 cups chopped cooked chicken
4 ounces spaghetti ^{or turkey}

1 egg, beaten ¹/4 cup grated Cello Italian Grana ¹/3 cup grated Cello Italian ^{Padano Parmesan}

Grana Padano Parmesan ^{3/4 teaspoon dried}
1 tablespoon butter, softened ^{Italian seasoning}

¹/4 teaspoon salt

FILLING

2 tablespoons butter ^TOPPING

2 cups broccoli florets ^{2 eggs, beaten}

1 small red or green bell pepper, ^{1/2 cup heavy cream} cut in strips 2 tablespoons grated 1 medium onion, sliced ^{Cello Italian Grana} Padano Parmesan

1. To prepare crust, cook pasta according to package directions; drain.

Combine egg, Grana Padano Parmesan and butter. Stir into spaghetti.

Press onto bottom and sides of a greased 9-inch pie plate.

2. Preheat oven to 350°F.

3. To prepare filling, melt butter in a large sauté pan over medium heat. Add broccoli, bell pepper and onion; cook until crisp-tender. Add remaining ingredients. Spoon over crust.

4. To prepare topping, combine eggs and cream thoroughly. Pour over vegetables.

5. Cover and bake for 25 minutes. Uncover, sprinkle with 2 tablespoons Grana Padano Parmesan, and bake for 10 minutes, or until browned. Let stand for 10 minutes. Makes 6 servings.