Stuffed Pepper Casserole

I chose our Western Dawn seasoning to give this Stuffed Pepper Casserole a bold, smoky flavor, and it did not disappoint!

INGREDIENTS
1 packed ground Italian sausage, casings removed
2 cups chopped bell peppers any color
½ medium onion (finely diced)
2 cups low sodium chicken broth
1 cup salsa or tomato sauce
2 cloves garlic (minced)
2-3 tablespoons Western Dawn
¾ teaspoon salt (optional)
1 cup long grain white rice, rinsed
1 cup shredded mozzarella cheese

INSTRUCTIONS
1. In a large skillet over medium-high heat, crumble and cook Italian sausage until beginning to brown. Add peppers and onion and cook until crisp-tender, about 5 minutes. Season with Western Dawn and salt. 
2. Stir in garlic and cook 1 minute.
3. Add broth and use a wooden spoon to scrape any browned bits off the bottom of the pan. Stir in salsa or tomato sauce. 
4. Rinse rice well under cold water and add to the skillet.
5. Stir well and bring to a simmer. Cover, reduce heat slightly, and simmer for 15-20 minutes until rice is cooked through. 
6. Sprinkle with cheese, cover and let rest for 5 minutes before serving.