Smoky Stuffed Peppers

WebMD Recipe fromEatingWell.com

Ingredients

Prep: 15 minutes | Cook: 20 minutes | Total Time: 35 minutes

• 6 large
  bell peppers, tops cut off, seeded
• 12 ounces
  hot Italian turkey sausage links, removed from casings
• 1 1/2 cups
  reduced-sodium chicken broth
• 4 
  plum tomatoes, chopped
• 2 cups
  instant brown rice
• 1 cup
  chopped fresh basil
• 1 cup
  smoked cheese, such as mozzarella, cheddar or Gouda, finely shredded, divided

 Instructions

1. Position rack in upper third of oven; preheat broiler.
2. Place peppers cut-side down in a large microwave-safe dish. Fill the dish with 1/2 inch of water, cover and microwave on high until the peppers are just softened, 7 to 10 minutes. Drain the water and transfer the peppers to a roasting pan.
3. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Stir in broth, tomatoes and rice; increase heat to high and bring to a simmer. Cover, reduce heat to medium-low and simmer until the rice is softened but still moist, 5 minutes. Remove from the heat and let stand, covered, until the rice absorbs the remaining liquid, about 5 minutes.
4. Stir basil and half the cheese into the rice mixture. Divide the filling among the peppers, then top with the remaining cheese. Broil until the cheese is melted, 2 to 3 minutes.