Prep Time: 20 Minutes
Cook time: 60 Minutes
Serves 4 to 6
Ingredients:
1 1/2 to 2 cups cooked white or brown rice 
4 to 6 bell peppers (red and yellow taste best), use 4 large, or 6 medium sized
1 medium sweet onion, chopped
2 Italian Sausages
(Hot or mild, depends on your taste)
1 tsp of fresh thyme, chopped
1 tsp of fresh Rosemary, chopped
1 tsp of fresh Oregano, chopped
1 teaspoon salt Freshly ground black pepper
1/4 cup olive oil
Paprika
Preparation:
1 – Cut the tops off of the bell peppers. Remove and discard the stem and seeds. Place bell peppers cut side up on a steaming rack over an inch of water in a large covered pot. Bring to boil, let steam for 10 minutes.
2 – Meanwhile, heat 1/ 2 of the olive oil in a skillet on medium heat. Add onion and cook until almost soft, 4 to 5 minutes. Take sausage out of casing and add to the onions. Cook until slightly browned, Add herbs and rice and mix well. Add salt & pepper to taste
3 – Remove bell peppers from steamer pan. Place cut side up in a pyrex or other oven-proof casserole. Gently stuff the peppers with the sausage rice mixture. Drizzle olive oil over the stuffed peppers, brush along the outside of the peppers, and into the pan. Sprinkle the tops generously with paprika.
4 – Place on middle rack of the oven and cook for 35-40 minutes.
Degustation:
This is a meal in itself, delicious served with a simple green salad with balsamic vinaigrette. You can substitute the rice with quinoa, couscous or other grains. Leftover cooked grains work well!
