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This recipe was sent in by: Rachael 2 pounds mild Italian sausage 2 cloves garlic, minced 1 tsp. Italian herbs/spices 1 cup each green, yellow and red bell peppers, cut into 1/2 to 3/4-inch chunks (or 3 cups green if yellow and red aren't available) 2 medium onion, cut into 1/2 to 3/4-inch chunks 12 medium mushrooms, sliced Brown sausage in nonstick skillet over medium high heat, breaking it up as it cooks. Drain off fat. Add garlic and herbs. Stir well. Add peppers, onions and mushrooms. Cook quickly until vegetables are just crispy tender. Serve with a side of fresh cooked vermicelli topped with a tomato sauce and fresh grated Parmesan cheese. YIELD: 6 servings |