Brown Rice and Sausage Stuffed Peppers

When I made these for dinner the other night, G and I decided they were the best stuffed peppers we had ever eaten. I hope you try it-
-Preheat oven to 350
-Cut 4 large, red bell peppers in half, lengthwise and remove all seeds and ribs. Set aside.
-In a large saucepan, brown 1 1/2 lbs of bulk sausage with 1 medium onion. When the sausage is cooked and onion is translucent, add 3 minced garlic cloves.
–If there is a lot of rendered fat in the pan, drain most of it, then with the heat off, add 1 beef bouillon cube, 1 cup of cooked brown rice, 1 cup of shredded sharp cheddar cheese, 1/2 cup of sour cream, 2 or 3 small, diced tomatoes, 3 chopped green onions and 1 TB of low sodium soy sauce. Mix well.
-Fill the pepper halves with the mixture and place in a large, casserole dish with 1 cup of beef stock or broth in the bottom. Cover tightly with foil and bake about 30 minutes.
-Garnish with fresh cilantro.
Enjoy the fact that everything you need in a meal is inside this beautiful, red pepper.