stuffed peppers

mmm... these were super delicious!! i made them based on this recipe with a couple changes, so the recipe ended up as something like this:

1 lb. sausage
1 cup chopped onions
1/2 cup chopped green peppers
(i didn't use celery)
salt and pepper
1 package boil-in-bag brown rice
(i didn't use green onions either)
4 big ol' green peppers, sliced across near the top (note: if the peppers are "normal" size, you may want to go with 5 or 6!!)
4 tbsp. dried breadcrumbs
4 tbsp. parmesan cheese (any kind of shredded/grated cheese would work here i think)
(i also did not use the "bayou blast")
i added: 1 can cream of mushroom soup

Preheat the oven to 400 degrees F. In a large skillet, over medium heat, brown the sausage, about 3 minutes. Add the onions and peppers. Season with salt and pepper. Saute for 4 to 5 minutes, or until the vegetables are soft. Add the rice and and cream of mushroom soup and mix well. Season with salt and pepper. Cook for about 3 minutes. Remove from the heat. Season the bell peppers with salt and pepper. Spoon the mixture into the bell peppers. In a mixing bowl, combine the bread crumbs and cheese. Sprinkle the crust over each pepper. Place the peppers in a shallow pan and add just enough water to cover the bottom. Bake for 30 minutes, or until the tops are crusty and brown. Serve hot and enjoy!!