8-12 Green Bell Peppers2 cups of rice (cook in 4 cups of water)
1 1/2 lbs of sausage, browned
4 c. Asiago/mozzarella cheese, shredded
1-2 onions, chopped small
1-2 tsp garlic salt, to taste
2-3 cups cherry tomatoes
1 cup chicken broth
Directions:
Cook rice according to pkg and cool.Brown sausage. Wash and top peppers, putting the pepper tops in the bottom of crock pot. Mix sausage, rice, 3 cups of cheese, onions and garlic salt together in a large bowl. Add cherry tomatoes. Stuff pepper shells FULL of rice mixture, nice and tight. Place stuffed peppers in crock pot on top of pepper tops. Finish off the rice mixture by spooning it over and around the peppers.(The crock pot above did not get the extra rice filled in around it very good:() Pour chicken broth evenly over and around the peppers. Cover with remaining cheese and cook on low for 2-3 hours on low until peppers are cooked to preferred color and crispness. Enjoy the leftovers!
