Pork
1-1/2 lb. Italian Sausages
2 onions thinly sliced
4 sweet peppers cut in thin strips
4 cloves garlic minced
4 large tomatoes
2 teaspoons dried thyme
1/2 cup chopped fresh parsley
Salt and Pepper
1-1/4 cups long-grain rice
1-1/2 cups shredded cheddar cheese
Prick sausages with fork; place in large skillet over medium heat. Pour in about 1/2 inch water; simmer; turning often for 20 to 30 minutes or until water evaporates and sausages are browned and cooked through. Remove sausages and drain on paper towels; cut into 1/2-inch thick slices.
Pour off all but 2 tbsp fat (if no fat remains, add 2 tbsp oil); cook onions over medium-low heat until tender, about 5 minutes. Increase heat to medium and add sweet peppers, garlic. tomatoes and thyme; cook, uncovered and stirring occasionally, for 15 to 20 minutes or until slightly thickened. Stir in sliced sausages and parsley. Season with salt and pepper to taste.
Meanwhile in saucepan, bring 2-1/2 cups water to boil; stir in rice. Reduce heat to low and simmer, covered, for 20 minutes or until tender.
Spread half of the rice in lightly greased 13 X 9-inch baking dish; cover with half of the sausage mixture. Repeat layers; Sprinkle with cheese.
(Recipe can be prepared to this point, covered and refrigerated for up to 2 days.)
Bake, uncovered, in 350 F oven for 30 to 40 minutes or until heated through. Makes about 8 servings.