Chicken Sausage Brown Rice Stuffed Peppers

Ingredients

• 4 Large Bell Peppers
• 1 pound Chicken Sausage
• Casing Removed
• 1 Tablespoon Olive Oil
• 1 Onion
• Diced
• 3 cloves Garlic
• Minced
• 1 can Diced Tomatoes
• No Salt Added (14 Oz Can)
• 1 teaspoon Each: Pepper
• Smoked Paprika
• Garlic Powder
• Oregano
• 2 cups Low Sodium Chicken Stock
• 1 cup Brown Rice
• Quick Cooking (I Used Basmati
• Or Quinoa Works Too )
• 1 cup Pepper Jack Cheese
• Shredded
• 1/2 cups Cilantro
• Chopped

Instructions

1. Preheat oven to 450 F. Prepare a pot with some water and your steamer basket inside.
2. Bring the water to a simmer.
3. Cut tops off peppers, remove the cores and seeds and steam them for 5 minutes.
4. Then remove them from the steamer and place them in an oiled 8x8 baking dish.
5. In a large cast iron skillet (use one with a lid because youll need it later) add chicken sausage and cook over medium high heat.
6. Break up and brown until completely cooked through.
7. Drain any grease if needed.
8. Add olive oil, onions, and garlic to the sausage pan.
9. Let everything saute for 2 minutes.
10. Now add in tomatoes, spices, and chicken stock.
11. Bring to simmer.
12. Pour in rice, cover and simmer until rice is tender.
13. This will take about 15-20 minutes.
14. Taste seasonings and adjust if needed.
15. Lastly, put about 1/4 cup cheese into the pan.
16. Let cheese melt then turn off the burner.
17. Spoon chicken mixture into the pepper cups.
18. Fill completely, and top with cilantro and remaining cheese.
19. Bake for 20 minutes until cheese is golden brown and bubbly.
20. Enjoy!