Exploded (Un-Stuffed) Bell Peppers

Don't let the title frighten you! The inside of your oven will be fine:)! As I surveyed the contents of my kitchen the other day, I saw all the fixin's for stuffed peppers, but I wanted something heartier. Using Joe Bob Mac's Brown Rice and Beef Casserole as my inspiration, I came up with this simple, tasty casserole. It is vegan, but regular sausages and cheese can certainly be used.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1⁄2 lb  spicy italian-style  soy sausage, crumbled
• 2  cups  diced bell peppers (red and green is nice)
• 1  cup brown rice, NOT instant
• 2  cups vegetable broth
• 4  garlic cloves (minced or pressed)
• 1⁄2 cup  diced red onion
• 1⁄3 cup  pasta sauce
• 1⁄2 tablespoon olive oil
• 2  tablespoons fresh parsley, chopped
•  crushed red pepper flakes, to taste (optional)
• 1  cup  shredded soy mozzarella cheese (optional)

Directions

1. Preheat oven to 350°F.
2. Warm oil in large skillet over medium-high heat.
3. Add soy sausage, and cook until it begins to brown.
4. Add peppers, onions, garlic and rice; sautee until veggies begin to soften and rice browns slightly, adding a little water if necessary.
5. Add vegetable broth and pasta sauce; bring to a boil then simmer 15 minutes.
6. Stir in parsley and crushed red peppers; pour into a 2 quart casserole dish and top with mozzarella, if using.
7. Bake covered 45-50 minute (if you use cheese, you may want to uncover for the last 10 minute so the cheese will brown).