Sausage Stuffed Peppers

Sausage Stuffed Peppers
1 Large Bell Peppers, cleaned out + 1/4 pepper chopped
2 links Hot Italian Sausage, Removed from casing
1/4 White Onion, chopped
1 Green Onion, chopped
2 pieces Celery, chopped
1 cup Quick Cook Brown Rice
1 cup Water or Chicken Broth, +1/2 cup broth
1/4 Cup Bread Crumbs
Sliced Cheddar Cheese
Pinch of Thyme
S&P

Preheat oven to 400 degrees

In a skillet, coat with cooking spray and add sausage. Cook until heated through and no longer pink - crumble while you cook it. Remove from pan and place onion, celery and chopped pepper in. Add a dash of olive oil and cook on medium until it becomes soft but still firm. Add a little of the 1/2 cup of broth and stir.

Bring 1 cup water or broth to a boil. Add 1 cup uncooked fast cooking rice. Bring back to a boil then simmer for 5 minutes. Let stand for 5 minutes and fluff. Add rice and sausage to skillet and add remaining portion of the 1/2 cup broth. Stir, adding in thyme, s&p to taste until heated.

Cut 2 bell peppers and remove seeds from inside. Stuff with rice mixtures. Top with cheddar slices and sprinkle bread crumbs on top. Place in a baking dish. Add some chicken broth to the bottom of the dish just to cover the bottom of the peppers.

Cook for 35 minutes and serve warm.