Instructions

• Preheat the oven to 375°F (190°C).
• Cook 1/2 cup brown rice according to the package instructions. When done, transfer the cooked rice to a large bowl and set aside.
• While the rice cooks, prepare the peppers: set aside the 2 medium red, 1 medium orange, and 1 medium yellow bell peppers for stuffing. These will be hollowed later. Slice the 1 medium green bell pepper into strips for the filling.
• Slice the 1/2 medium onion.
• Heat an oven-safe skillet over medium heat. If you do not have an oven-safe skillet, use a regular skillet and plan to transfer cooked filling and peppers to a baking dish before baking.
• Add the sliced green bell pepper and sliced onion to the hot skillet. Sauté until softened and lightly browned, about 5–7 minutes. Transfer these cooked vegetables to the large bowl with the rice.
• In the same skillet, remove the casings from the 12 ounces turkey sausage links and crumble the sausage into the skillet. Cook over medium heat, stirring and breaking up the meat, until browned and cooked through, about 8–10 minutes. Add the cooked sausage to the rice and vegetable mixture.
• Dice the 1 stalk green onion and add it to the rice mixture. Add 1/8 teaspoon salt, 1/8 teaspoon ground black pepper, and 1/2 teaspoon dried thyme. Mix everything thoroughly to combine.
• Prepare the reserved red, orange, and yellow peppers for stuffing: cut the top off each pepper across about 1/4 inch from the top to create a "lid." Remove and discard the seeds and membranes from inside each pepper. Place the hollowed peppers upright in the oven-safe skillet (or in a baking dish if you are not using an oven-safe skillet), open side up.
• Fill each hollowed pepper with the rice–sausage mixture, pressing lightly to pack. Sprinkle the tops of the filled peppers evenly with the 1/2 cup grated Parmesan cheese. Place each pepper "lid" back on top.
• Bake the stuffed peppers in the preheated oven for 20–25 minutes, or until the peppers reach your desired tenderness and the cheese is warmed.
• Remove from the oven and let the peppers rest for 3–5 minutes before serving. Serve each stuffed pepper with grapes (from the 2 cups grapes) on the side.