1 cup Jasmine Rice or White Rice
2 cups low sodium chicken broth
4 large red, yellow or orange bell peppers
2 tsps olive oil, divided
salt and ground black pepper
1 pkg (12 oz.) Johnsonville Chicken Apple Sausage, sliced on thin bias
1 1/2 cups onion, chopped
1/2 cup celery, chopped
8 ozs. 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 tsp fresh sage, chopped
1 tsp fresh oregano, chopped
Prepare rice according to package directions substituting chicken broth for water. Preheat oven to 350°F.
Cut tops off peppers and remove seeds and veins. Rub peppers with 1 teaspoon olive oil and slightly salt and pepper the inside. Place peppers cut side up in a baking dish. Roast for 30 minutes or until peppers are tender.
Meanwhile heat remaining teaspoon of olive oil in a large skillet over medium heat. Sauté sausage until lightly browned. Add onions and celery and continue to sauté 4 minutes. Add mushrooms and cook until vegetables are tender. Add cranberries, apple, apricots, raisins, sage and oregano. Cook and stir until fruit is softened, about 5 minutes. Stir in cooked rice and heat through. Season with salt and pepper, if desired.
Fill prepared peppers with sausage/rice mixture. Serve immediately.