Cut out the core and set to the side

Cut stem off of tops and cut into cubes to add to filling

Dice one quarter of large onion

Bring chicken stock to a boil and add peppers. Boil for 3-4 min

Remove peppers and set to the side

Add 1 Tbsp oil and 1 1/2 tsp butter to pan (med heat)

Add Italian sausage and brown

After 5 min of browning meat add diced onions and pepper to pan and continue simmering 2-3 minutes

Drain excess oil and season with salt pepper and garlic powder to your taste

Sear Andoulle several minutes then add to pan

Add in roasted tomatoes and white rice and shredded cheese mix and simmer 2-2 min

Preheat oven to 350

Fill pepper with meat rice mixture

Place stuffed pepper in baking pan and cover with foil

Bake for 20-25 min

Remove from oven cover with cheese and return to oven for 5 min until cheese is melted