1 cup wild rice
1 lb. sweet Italian bulk sausage
2 Tbsp. Gia Russa extra virgin olive oil, divided
6 to 8 large red peppers
1 zucchini, diced
1 yellow squash, diced
1 eggplant, diced
1 medium chopped onion
1 pint mushrooms, sliced
2 Tbsp. Gia Russa chopped garlic
Salt and pepper to taste
1 jar Gia Russa Marinara sauce
1/2 cup Gia Russa Parmesan cheese
8 oz. shredded Mozzarella cheese

Preheat oven to 350°.

Follow directions on wild rice and cook until done. Cook sausage on medium-high heat in one tablespoon of olive oil in a skillet, until done.

Cut tops off red peppers. Dice red pepper tops. Sauté diced red pepper tops, zucchini, yellow squash, eggplant, onions, mushrooms and garlic in remaining olive oil and salt and pepper to taste. Add to sausage mixture. In a separate bowl, mix brown rice with mixture. Add 1/2 cup of marinara sauce. Stuff red peppers with mixture and place in loaf pans. Pour remaining marinara sauce over peppers. Sprinkle with cheese.

Bake for 1 hour and 20 minutes covered in oven. Remove cover last 5 minutes. Let stand 5 minutes before serving.

Be sure to watch the Great Groceries segment on 21 WFMJ every Tuesday and Thursday during the 7am hour and Wednesdays at noon.