6 purple bell peppers
1 roll of sausage – 16oz.
1 small Vidalia onion
1 tablespoon minced garlic
1/4 cup fresh basil and oregano
1 tablespoon olive oil (for peppers)
1/2 cup white rice
1 cup water
1 teaspoon olive oil (for rice)
1/4 cup cheddar cheese
Preheat oven to 400 degrees.
Place sausage in skillet over medium heat. With spatula break it into smaller pieces.
While that is cooking, wash and slice the tomatoes and onions.
Wash the fresh herbs and cut up the basil leaves.
For the rice, place 1 cup of water and 1 teaspoon of olive oil in a small pot. Bring to a boil and then add in the white rice. Cover with a lid. Reduce heat to low.
Once sausage is browned add in the onion, tomatoes, garlic, basil, and oregano.
Mix it all together and let it simmer.
Wash and clean out the center of the peppers.
Place peppers on parchment paper lined baking dish.
Brush olive oil over all the peppers.
Once the rice has absorbed all of the water, remove from heat.
Add rice into sausage mixture. Mix everything together.
Then stuff the peppers with the sausage and rice mixture. (There is enough to make a lot more peppers if you want. It also makes great burritos and a side dish.)
Once peppers are stuffed place in oven for 10 minutes.
After 10 minutes, remove peppers from oven and add cheese to the top of each pepper.
Place back in oven for 5 minutes or until cheese is melted.
Remove from oven and let cool a few minutes before serving.