Stuffed Peppers, Baby!

• 1 cup Wild Rice
• 4 whole Bell Peppers Of Any Color, Tops Lopped Off And Diced Up To Be Used In The Filling. Innards Removed And Discarded Or Composted
• 2 Tablespoons Extra Virgin Olive Oil
• 1 cup Yellow Onion, Diced
• 3 cloves Garlic, Minced
• 3 whole Italian Sausage Links, Casings Removed
• 1 Tablespoon Ground Cinnamon
• 1 teaspoon Freshly Grated Nutmeg
• 1 Tablespoon Smoked Paprika
• 1 pinch Crushed Red Pepper Flakes
• 1/4 cups Yellow Raisins
• 1 pinch Coarse Salt
• 1 pinch Freshly Ground Pepper
• 1 carton (26.46 Oz. Size) Pomi Strained Tomatoes, Divided
• 1/4 cups Freshly Grated Parmesan

1. Preheat oven to 350 degrees F.
2. Cook the rice in boiling water for about 20 minutes.
3. Parboil the peppers in boiling water for about 15 minutes, while the rice cooks.
4. When done, slice off the tops and dice the tops.
5. Heat the oil in a large skillet over medium-high.
6. Add the onion and saute 4 minutes.
7. Add the garlic and bloom 30 seconds.
8. Add the sausage and break up with a wooden spoon.
9. Cook about 5 minutes until fully cooked.
10. Add the cinnamon, nutmeg, paprika, diced bell pepper tops, raisins and a good pinch of salt and pepper.
11. Saute another minute.
12. Add 1/2 cup of the strained tomatoes and stir to combine.
13. Stuff each pepper with the sausage mixture and place in a small baking dish.
14. Pour the remaining strained tomatoes around the peppers in the baking dish.
15. Bake 30 minutes.
16. Switch oven to broiler, sprinkle peppers with cheese, stick it back in for a minute, until the cheese melts and is freaking amazing-looking.
17. Serve peppers with a good drizzle of the bubbly tomato sauce.
18. There is nothing better in this life, you guys.

rice, peppers, olive oil, yellow onion, garlic, italian sausage, ground cinnamon, nutmeg, paprika, red pepper, yellow raisins, salt, freshly ground pepper, tomatoes, freshly grated parmesan

Taken from tastykitchen.com/recipes/main-courses/stuffed-peppers-baby/ (may not work)