Stuffed Peppers with Rice and Fresh Tomatoes

Still using peppers and tomatoes from the farm.

These are classic stuffed peppers. I had fresh tomatoes, so I used them instead of tomato sauce. Also, I topped my peppers with a thick slice of tomato and cheese in order to seal the peppers. This is important so you do dry them out in the cooking process.

4 green peppers (red could be used too), cut off the tops, and remove the seeds
1 large fresh tomato
1 cup rice, cooked (be careful not to overcook rice. I use Jasmine rice)
1/2 cup shredded mozzarella cheese
1/2 yellow onion, chopped
2-3 chicken sausage links, squeezed out of their casing
a little white wine
salt and pepper

Preheat oven to 375 degrees. Spread 1/2 T. olive oil on the bottom of an 8 by 8 casserole dish.
Meanwhile, in a large saucepan, heat 1 T. olive oil. Add onions. Saute for 5 minutes. Add sausages and break up the meat with a spatula. Cook until meat is browned or cooked through. Add tomatoes, a splash of white wine, salt and pepper. Stir to combine. Add cooked rice  and 1/4 cup cheese and stir to combine. Fill peppers with rice filling. Top with 1 slice of tomato and remaining cheese. Bake in the oven for 30 minutes.

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