3 bell peppers, halved lengthwise and deseeded
2 Tbsp cooking oil, divided
1 lb. Italian sausage
1 yellow onion, diced
3 garlic cloves, minced
1 T mixed chopped basil, parsley*, oregano
1¼ tsp salt, divided
¼ tsp freshly cracked black pepper
1 cup marinara sauce
½ cup uncooked long-grain white rice
¾ cup chicken broth
¼-1/2 c grated parmesan cheese
1 cup shredded mozzarella and provolone cheese as desired
fresh parsley*, for garnish (optional)
Preheat the oven to 350°F. Halve the bell peppers lengthwise, remove the seeds and membranes, sprinkle with a little salt and then place cut side down in a baking dish. Brush with one tablespoon of oil and season with a little additional some salt and pepper. Bake for 15-20 minutes or until the peppers test tender. Remove from the oven and turn over.
In a skillet over medium heat, brown the Italian sausage in a little oil as needed. Add the diced onion cook until the onion is translucent. Add the garlic and allow to cook for a few minutes. Do not allow the garlic to brown.
Stir in the rice, marinara sauce, herbs, a little salt and pepper, and chicken broth. Bring to a boil, reduce the heat to a simmer, cover the pan, cook for 20 minutes, or until rice is almost completely tender.
Remove the pan from the heat, fluff the rice with a fork, and spoon the mixture into the bell pepper halves. Sprinkle each pepper with a little parmesan. Top each with shredded cheese.
Cover the baking dish loosely with foil and bake for 15 minutes. Then, remove the foil and broil for a couple of minutes, (watching closely) or until the cheese is golden brown and bubbly. Garnish with fresh parsley if desired before serving.
Adapted by Jenn Borealo from inagarten.com
