Chicken Sausage Brown Rice Stuffed Peppers

Preheat oven to 450 F. Prepare a pot with some water and your steamer basket inside. Bring the water to a simmer.

Cut tops off peppers, remove the cores and seeds and steam them for 5 minutes. Then remove them from the steamer and place them in an oiled 8×8 baking dish.

In a large cast iron skillet (use one with a lid because you’ll need it later) add chicken sausage and cook over medium high heat. Break up and brown until completely cooked through. Drain any grease if needed.

Add olive oil, onions, and garlic to the sausage pan. Let everything saute for 2 minutes. Now add in tomatoes, spices, and chicken stock. Bring to simmer.

Pour in rice, cover and simmer until rice is tender. This will take about 15-20 minutes. Taste seasonings and adjust if needed.

Lastly, put about 1/4 cup cheese into the pan. Let cheese melt then turn off the burner.

Spoon chicken mixture into the pepper cups. Fill completely, and top with cilantro and remaining cheese.

Bake for 20 minutes until cheese is golden brown and bubbly. Enjoy!