Smoked Stuffed Peppers

6 large bell peppers -- tops cut off, seeded (assorted colors)
12 ounces hot Italian turkey sausage links -- removed from casings
1/2 cup reduced-sodium chicken broth
4 plum tomatoes -- chopped
1 box baby bella mushrooms - diced
2 cups instant brown rice
1 cup chopped fresh basil
1 cup finely shredded smoked cheese -- such as mozzarella, Cheddar or Gouda -- divided

Directions:
Position rack in upper third of oven; preheat broiler.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.

Cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Set aside.

Heat oil in skillet and cook onions and garlic until soft and translucent, about 5 minutes. Add mushrooms and cook until soft. If using instant rice, stir in broth, tomatoes, rice, salt and pepper; increase heat to high and bring to a simmer. Cover, reduce heat to medium-low and simmer until the rice is softened but still moist, 5 mins. Remove from the heat and let stand, covered, until the rice absorbs the remaining liquid, about 5 minutes. If you have cooked rice in advance, use approximately 1/2 cup chicken broth for simmering.

Stir basil and half the cheese into the rice mixture. Divide the filling among the peppers, then top with the remaining cheese. Broil until the cheese is melted, 2 to 3 minutes.

Recipe from CDKitchen for Smoky Stuffed Peppers serves/makes 6