6 large Bell Peppers, tops cut off, seeded
1-16 oz. Turkey Sausage, or 12oz. hot Italian turkey sausage links, removed from casings
1 1/2 cups chicken broth
4 plum tomatoes, chopped
2 cups instant rice
1 tbsp dried basil
1 cup Shredded Med. Cheddar Cheese, divided
1. Place peppers cut-side down in a large microwave-safe dish. Fill the dish with 1/2 inch of water, cover and microwave on High until the peppers are just softened, 7 to 10 minutes. Drain the water and transfer the peppers to a roasting pan.
2. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wood spoon, until cooked through, about 5 minutes. Stir in broth, tomatoes and rice; increase heat to high and bring to a simmer. Cover, reduce heat to medium-low and simmer until the rice absorbs the remaining liquid, about 5 minutes.
3. Stir basil and half the cheese into the rice mixture. Divide the filling among the peppers, then top with the remaining cheese. Let cool then place in freezer.
To eat after making: Broil until cheese is melted, 2 to 3 minutes.
When frozen: Thaw in fridge before cooking. Bake at 350 degrees 20-30 minutes or until heated through.
To make ahead: Cover and refrigerate for up to 3 days. Bake at 350 degrees 20-30 minutes or until heated through.