You can pretty much stuff bell peppers with anything. Add some ground beef or fresh sausage to your leftover rice, quinoa or even thanksgiving stuffing and you have the perfect filling for the peppers. These ones were stuffed with fresh chicken basil sausage, spinach and cheese. Here are the steps:

• Wash and cut vertically  3 bell peppers, removing all the seeds and stems (I like to stuff the peppers by cutting them in half vertically and stuff each half but you can just cut the tops off and stuff the whole thing upright.
• Preheat oven to 360F
• Brown 3 medium fresh sausages of your choice (I used chicken basil from Sprouts) in a skillet with 1 medium onion and 2 medium roma tomatoes diced (you can substitute with ½ cup of tomato sauce of your choice)
• Add 1 cup (or more) of cooked rice, or cooked quinoa, or cooked couscous to the sausage mixture. I used only sausage for the batch in the picture.
• If you want the filling to be more compact you can add a beaten egg to the rice mixture before stuffing the peppers
• Coat a baking pan with some olive oil (just enough to not let the peppers stick)
• Place the stuffed peppers in the baking pan and top it with shredded mozzarella or parmesan cheese
• Cover pan with foil
• Bake at 350 for 50-60 minutes remove the foil for the last 10 minutes.
• Eat
• Repeat