Smokey Stuffed Peppers

Makes 6 peppers

I love making this recipe for dinner guests! The fresh basil and freshly grated smoked cheese make this dish especially delisc!

ingredients

2 cups rice
6 large bell peppers, tops cut off
12 ounces hot turkey sausage links
1 1/2 cups chicken broth
4 plum tomatoes, chopped
1 cup chopped fresh basil
1 cup finely shredded smoked cheese (Smoked Mozzarella, Cheddar or Gouda, divided)
1 small onion, chopped (optional)

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1. Position rack in upper third of oven; preheat broiler.
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2. Begin cooking rice- using a rice cooker allows you to simultaneously prepare the rest of the food.
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3. Place peppers cut-side down in a large microwave-safe dish. Fill the dish with 1/2 inch of water and microwave until the peppers are just softened, 7 to 10 minutes. Drain the water and transfer the peppers to a roasting pan.
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4. Meanwhile, remove sausage from casings and cook with onion in a large nonstick skillet over medium-high heat, breaking it up into small pieces, until cooked through, about 5 minutes.
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5. Stir in broth, tomatoes and cooked rice; increase heat to high and bring to a simmer. Cover, reduce heat to medium-low for about 5 minutes.
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6. Stir basil and half the cheese into the rice mixture.
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7. Divide the filling among the peppers, then top with the remaining cheese. Broil until the cheese is melted, 2 to 3 minutes.