Michelle and I went to Target to get some Christmas things and we came across this scary animatronic horse. We couldn't figure out how to work it except for when you stick the carrot in it's mouth it chomps down on it. Weird!
I saw a recipe online for a casserole that they called "Exploded (Unstuffed) Peppers." After I tweaked the recipe and cooked it I changed the name because I didn't think the taste or look of the casserole was representative of the original name. I changed the name to Tri-color Napoli Casserole. Tricolor because of the green, red, and white (the colors of the Italian flag) and Napoli for the Italian form of Naples.
Tri-Color Napoli Casserole:
1 14oz. package Tofurky Italian Sausages, sliced in 1/2" pieces
1 green bell pepper, diced
1 red bell pepper, diced
1 cup Non-instant brown rice, uncooked
2 cups vegetable broth
4 garlic cloves, minced
1/2 medium sized white or yellow onion, diced
1/3 cup pasta sauce or tomato sauce with some oregano and basil added
1 tablespoon olive oil
2 cups mozzarella flavored soy-cheese, shredded
-Preheat oven to 350 degrees F.
-Warm oil in large skillet over medium high heat
-Add "sausage" and lightly brown
-Add peppers, onions, garlic, and rice; saute until veggie become soft and rice browns slightly
-Add vegetable broth and pasta sauce; bring to a boil, reduce heat and simmer for 15-20 minutes
Pour contents into a 2 or 2-1/2 quart casserole dish. I know it looks soupy now but during baking the rice will absorb a lot of the liquid.
Top with "cheese"
Bake covered 40 minutes; uncover and bake an additional 10 minutes.
This dish is seriously yummy. It's one of the best casseroles I have come across so far.