Stuffed Peppers

• 8 large green peppers
• 6 garlic cloves grated
• 1 medium onion diced or grated
• 1/4th jar (20 oz) roasted red peppers diced
• 2 cups rice
• 1 pound hot Italian sausage
• 2 chicken breast
• salt and pepper to taste
• teaspoon oregano
• 1/2 teaspoon ground thyme
• handful of Mozzarella cheese
• 2 cans fire roasted tomatoes
• 1/2 teaspoon red pepper flakes

Cut the tops off the green peppers and remove the seeds and ribs with a spoon and set aside.
Poach or roast the chicken then let cool and dice or shred.
Cook the rice as per package instructions. I add 1 to 2 Tablespoons of Tomato Bouillon with chicken flavor to my rice water.
Brown the sausage then add spices and add the onion and garlic, let cook for a few minutes then add the red peppers and cook another couple of minutes.
Add the tomatoes , then combine with the cooked rice and chicken.
Grease a baking dish. Stuff the peppers with the mixture, top with cheese and place the lid (the top of the pepper) on top.
Put the extra mixture around the peppers in the baking dish, cover and bake for about 40 to 45 minutes @ 375 degrees.