Stuffed Green Peppers...yum!

The veggies have been planted, farmer's markets are up and running, and the warm weather is rockin the south.  My own veggie patch is struggling along, but my herb garden is thriving, so I thought I would share an herb-friendly recipe I enjoy this time of year...although I'm still buying my bell peppers at the market, I get to use my herbs freely and the clean-up for this one is easy.  Grab a cute apron and a big spoon and try my version of Spanish Rice Stuffed Green Peppers!

4 large green bell peppers

2 cups white rice

1 medium onion - chopped

1 or 2 cloves garlic - minced

2 cans fire roasted tomatoes or salsa

3 cups veggie stock

2 packages veggie sausage

1 tbsp. pork seasoning

fresh chopped oregano, basil, thyme from the garden

or about a teaspoon each dried herbs

1 tbsp. garlic powder

1 teaspoon chili powder or spiced rub seasoning

olive oil

salt

Heat oil in a large sauce pan.  Add rice and cook on medium heat until brown.  Add the onion and minced garlic.  Heat together for about 5 minutes until the onions are really soft.  Add the veggie stock, canned tomatoes or salsa, about a teaspoon or so of salt, and any other herbs your desire.  Bring to a boil then reduce to simmer.  Cover and let cook about 25 minutes...depending on the rice (check the package for additional cooking information).

While the rice is cooking, brown the veggie sausage in olive oil.  Add the pork seasoning (no worries, it's just herbs, no meat products), herbs from the garden (or dried), garlic powder, chili powder, and a pinch or two of salt.  Cook together on medium heat for about 5 to 10 minutes, then reduce heat to low.

Prepare bell peppers by cutting away the core and hollowing out the inside of each pepper.  Add the sausage mixture to the Spanish rice.  Stuff each pepper with the rice/sausage stuffing and place on a large baking sheet.  Drizzle olive oil over each pepper and sprinkle with salt.  Bake in a pre-heated 450 degree oven for 25 to 30 minutes or until the peppers are soft and the top of the stuffing is firm and slightly crusty (your kitchen will smell amazing).  Remove the cooked peppers from the oven and let them stand for about 5 minutes...pour a glass of wine and enjoy!