I love making stuffed red bell peppers.  It is a great way to use left over rice and I usually always have most of these ingredients on hand.

I made mine with Italian sausage, but you can always substitute and use ground chicken, ground beef, ground turkey, or ground pork.  If you do that, make sure to build the flavors by adding dried herbs to season your meat.

Ingredients:
4  Red Bell Peppers
1lb Italian sausage (Pork, Turkey, or Beef) (Mild, Hot, or Spicy)
1/2 large white onion
2 cloves of minced garlic
14 oz can of crushed tomatoes
1 cup of cooked brown rice (or white)
2 Tablespoons of Olive Oil
Salt and Pepper to taste
4 slices of Provolone cheese

Directions:
1. Wash Peppers, cut top off peppers, and remove ribs and seeds.
2. Save top of the peppers and chop.
3. Trim a small piece of the bottoms of each pepper so each pepper will be able to stand on its own.
4. Bring water to a boil.  Drop peppers in boiling water for 5 minutes.
5. Spray baking dish with cooking spray.
6. After peppers have been parboiled for 5 minutes, remove peppers from water, drain, and place peppers on baking dish
7. Chop onion
8. Mince garlic
9. Heat up olive oil and saute onion and garlic.
10. Season with salt and pepper to taste.
11. Add tops of the bell pepper and Italian sausage and cook until brown.  Drain out any excess fat.
12. Combine cooked rice and crushed tomatoes
13. Season with salt and pepper.
14. Let mixture cool and preheat oven to 350 degrees.
15 One mixture has cooled, fill the peppers with the mixture.
16. Top peppers with cheese and bake in oven for 30 minutes or until cheese has melted.

Cool down prior to eating and enjoy.