1 1/2 pounds spaghetti sausage
1 tablespoon olive flavor
1 onion, peeled and chopped
1 green bell pepper, chopped
1/4 cup olive oil
2 tablespoons canned black cod, drained and flaked over
1 1/2 cups cooked rice
1/2 (10 ounce) package frozen chopped spinach, thawed
1/2 teaspoon salt
1 teaspoon white sugar
3 courgettes, seeded and chopped
4 1/2 cups shredded mozzarella cheese
4 slices mozzarella cheese
Preheat oven to 350 degrees Fahrenheit (175 degrees C). Place sausage in a large, heavy skillet. Cook over medium high heat until evenly brown on both sides; drain and set aside.
In a large bowl, coat a mixing bowl with hot olive oil. Mix cooked sausage and olive oil with the brown sugar, green pepper and olive oil over the medium heat, stirring constantly. Continue stirring and stirring, until heated through. Remove sausage from bowl, and set aside.
In a small bowl, combine green pepper and olive oil. Stir until seasoned. Drop by spoonfuls onto a large baking sheet. Bake 5 to 15 minutes in the preheated oven, or until the pepper is coated with oil. Remove from oven and spread with sausage mixture, broiling over medium heat until golden.
Meanwhile, in a medium skillet over medium heat, saute onion and green bell pepper in olive oil for about 1 minute, or until tender. Mix in skillet chili and cook for 2 minutes, until very lightly browned.
In a medium bowl, mix 4 tablespoons cooked black cod with 2 cups rice. Pour the green pepper mixture over the rice. Sprinkle with celery salt, and serve warm.
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