Empty the Fridge Stuffed Peppers

Had to empty the fridge because vegetables get rotten fast in the Caribbean. That's the way it is. Have I mentioned we no longer have a freezer? So I really have to be creative and use what we have. Things need to be eaten now. Fairly simple recipe and you can make all sorts of substitutions.

3 peppers (yellow, red, orange, green whatever your preference)
1 link of sausage casing removed
1 cup brown rice/ quinoa mixture (precooked)
1/2 yellow onion diced
2 garlic cloves minced
2 basil leaves chopped
salt and pepper
olive oil
6-7 cherry tomatoes sliced in 1/2
crumbled feta cheese

Heat oven to 400 degrees and lightly oil/grease a pan about 9 x 9 (remember I have a small oven).
Meanwhile saute the onions and garlic in a tablespoon of olive oil until slightly soft then add in the cherry tomatoes until they start to break apart. Crumble the sausage into the pan and break up with the back of a wooden spoon, blending the mixture. Cook the sausage until it's not pink anymore and add in the rice and quinoa mixture. Add the basil and stir for about a minute. Add salt and pepper to taste. let the mixture cool a few minutes or if you are like me and have zero patience, go ahead and stuff the peppers. Top with crumbled feta cheese or any other cheese you might fancy.

Place the peppers in the pan and add just enough water to cover the bottom. Bake for 30 minutes, or until the tops are crusty and brown or slightly burned because my oven has no gauge. It either runs at 500 or 499 degrees.

Slightly adapted from Emeril Lagasse