Stuffed Red Peppers

Ingredients:

8-10 round red peppers

1 T olive oil

1 T butter

2 cups chopped leeks

2 cups chopped mushrooms

1/2 cup white wine

1/2 cup chicken or veggie stock

1 T fresh sage chopped

1/2 cup parsley chopped

2 tsp sale

1/2 tsp pepper

1/2 cup sour cream

2 cups cooked rice

1 pkg chicken sausage (optional)

Instructions:

1. Sauté leeks in butter then add mushrooms when soft.

2. Scoop out peppers, brush with oil and roast upside-down in a 9x13 pan (at 400C) for 15 minutes.

3. Add wine and stock and simmer with herbs.

4. In a seperate skillet fry chopped sausage (in small pieces).

5. In a bowl mix together veggies, cooked rice and sausage.

6. Take peppers out of oven and fill with rice. Put the remaining rice on the bottom of the 9x13 and then put the peppers on top of the extra rice. Bake for an additional 10-15 minutes at 350C