• Preheat the oven to 375.
• Cut the peppers in half and remove any seeds. Place in a baking dish close together. **see note
  6 Bell Peppers

Filling

• Cook sausage in a large nonstick skillet over medium-high heat until cooked through. Drain and remove to a plate. Return the pan to the stove.
  12 Ounces Italian Sausage
• Heat oil in a large skillet over high heat, add onion and garlic, cook for 2 minutes.
  1 Small Onion, 2 Cloves Garlic, 1 Tablespoon Olive Oil
• Add spices, stir thoroughly.
  3/4 teaspoon Salt, 1 Tablespoon Italian Seasoning
• Stir in broth, tomatoes, and rice. Bring to a simmer, cover & reduce heat. Simmer until rice is softened, but still moist (10 min.)
  1 1/2 Cups Chicken Broth, 4 Plum Tomatoes, 1/2 Cup Brown Rice
• Remove from heat and let stand, covered, until the rice absorbs the remaining liquid (10 min.)
• Stir in cooked sausage, onions and half of the basil and half of the cheese.
  1/2 Cup Fresh Basil, 1 1/2 Cups Mozzarella Cheese
• Divide filling amongst peppers. Place the peppers in a baking dish and bake for 30 minutes.
• Switch your oven over to broil, top the peppers with remaining cheese and place under the broiler to melt (2-3 min.) Garnish with remaining basil.
  1/2 Cup Fresh Basil, 1 1/2 Cups Mozzarella Cheese