I found a recipe to go off of, but since the sausage had so many great flavors, I decided to simplify it, and use up a few ingredients, instead of going out to buy more. (This would be why it calls just a little bit of yellow peppers, and petite diced tomatoes/marinara/tomato sauce) I didn't want to open a 14 oz can of tomato sauce, so I used a tomato marinara I made up last week to go with my zucchini meatballs.
So feel free to mix it up a bit for your stuffed peppers too!
1/4 onion, chopped
1 cup chicken stock, divided
3 peppers cut in half with seeds removed. (I used red)
2 T. diced yellow peppers
4 chicken sausage links- Johnsonville 3 Cheese Italian Style
1 t. minced garlic
1 cup COOKED rice
1/2 cup petite diced tomatoes/marinara/or tomato sauce
1/2 cup mozzarella cheese
Preheat oven to 400* and cook rice, if it is not cooked.
Pour the remainder of the chicken stock into the bottom of the baking dish.
Last night we made them with just Spanish rice, Rotel, and cheese, but followed the basic directions.
We also made some with parmesan couscous and cheese on top! So really you can put what ever you want in them!! It is a great way to sneak in some veggies!