1 cup Mahatma Jasmine Rice or White Rice
2 cups low sodium chicken broth
4 large bell peppers - red, yellow or orange
2 tsp olive oil, divided
salt and pepper
1 pkg (12 oz) Johnsonville Chicken Apple Sausage, sliced thin
1-1/2 cups onion, chopped
1/2 cup celery, chopped
8 oz. cremini mushrooms, sliced
1/2 cup each: dried cranberries, chopped red apple, chopped dried apricots, golden raisins
1 tsp each: fresh sage, fresh oregano, chopped
Prepare rice according to package directions substituting chicken broth for water. Preheat oven to 350 degrees.
Cut tops of peppers and remove seeds and veins. Rub peppers with 1 tsp olive oil and slightly salt and pepper the inside.
Place peppers cut side up in baking dish.
Roast for 30 minutes or until peppers are tender.
Meanwhile, heat remaining tsp of olive oil in a large skillet over medium heat. Saute sausage until lightly browned. Add onions and celery and continue to saute 4 minutes. Add mushrooms and cook until vegies are tender. Add cranberries, apple, apricots, raisins, sage & oregano.
Cook and stir until fruit is softened, about 5 minutes.
Stir in cooked rice and heat through.
Season with salt and pepper if desired. Fill prepared peppers with sausage/rice mixture. Serve immediately.