Herb Stuffed Bell Peppers

Ingredients 

4 large sweet red peppers 1 pound Jimmy Dean Sausage 1/2 chopped onion 3 cups cooked brown rice 2 tablespoon dried parsley flakes 1 teaspoon salt 1 teaspoon cayenne pepper

1/8 teaspoon ground allspice 1 (8 ounce) can tomato sauce 1/4 cup chicken broth 2 teaspoons balsamic vinegar 2 1/2 teaspoons dried basil 1/4 cup grated Parmesan  1/4 cup grated mild cheddar

DIRECTIONS:

	Pick nice fat red bell peppers, wash and cut tops like a pumpkin and remove seeds. Bring a pot of water to a boil and blanch the peppers for about 7-10 minutes
	In a skillet cook sausage and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the rice, parsley, salt, cayenne and allspice. In a small saucepan, bring tomato sauce and broth to a boil. Stir in the vinegar, basil and Parmesan cheese. Then mix all ingredients and spoon into peppers. Place in a greased shallow 1-qt. baking dish.
	Cover and bake at 350 degrees F for 30 minutes. Sprinkle with  cheddar cheese. Bake, uncovered, for 5-10 minutes or until peppers are tender.