Johnsonville Apple Chicken Sausage And Rice Stuffed Peppers

• 1 cup jasmine rice Mahatma(R), or Mahatma(R) White Rice
• 2 cups low sodium chicken broth
• 4 orange bell peppers or large red, yellow
• 2 teaspoons olive oil divided
• salt and ground black pepper
• 12 ounces Johnsonville Apple Chicken Sausage sliced on thin bias
• 1 1/2 cups onion chopped
• 1/2 cup celery chopped
• 8 ounces cremini mushrooms sliced
• 1/2 cup dried cranberries
• 1/2 cup red apple chopped
• 1/2 cup dried apricots chopped
• 1/2 cup golden raisins
• 1 teaspoon fresh sage chopped
• 1 teaspoon fresh oregano chopped

1. Prepare rice according to package directions substituting chicken broth for water.
2. Preheat oven to 350u0b0F.
3. Cut tops off peppers and remove seeds and veins. Rub peppers with 1 teaspoon olive oil and slightly salt and pepper the inside.
4. Place peppers cut side up in a baking dish. Roast for 30 minutes or until peppers are tender.
5. Meanwhile heat remaining teaspoon of olive oil in a large skillet over medium heat. Saute sausage until lightly browned.
6. Add onions and celery and continue to saute 4 minutes.
7. Add mushrooms and cook until vegetables are tender.
8. Add cranberries, apple, apricots, raisins, sage, and oregano. Cook and stir until fruit is softened, about 5 minutes.
9. Stir in cooked rice and heat through.
10. Season with salt and pepper, if desired.
11. Fill prepared peppers with sausage/rice mixture.
12. Serve immediately.

jasmine rice, chicken broth, orange bell peppers, olive oil, salt, apple chicken sausage, onion, celery, mushrooms, cranberries, red apple, golden raisins, sage, oregano

Taken from www.yummly.com/recipe/Johnsonville-Apple-Chicken-Sausage-and-Rice-Stuffed-Peppers-2661667 (may not work)