Caribbean Stuffed Peppers

I made this as a side dish to a delicous steak dinner,
but it could be a meal in itself. The color of the peppers does not matter.

Slice the tops off some bell peppers and clean out the insides.
Rub with olive oil and sprinkle with salt and pepper. Set aside until
ready to stuff.

Prepare some rice. I use a mix of brown and wild, but use whatever you like
or have. Saute the rice in a little olive oil and butter till nutty; then
add your chicken stock and a little mango juice. Stir in some raisins
and some chopped dried pineapple. Let that cook till the rice is tender.

Meanwhile, saute some small diced onion, hot peppers, celery, mushrooms,
the tops of your bell peppers. Cook until soft then add some chicken
andouille sausage with sundried tomatoes (or any pre-cooked sausage
you like). If you'd rather use uncooked sausage it is fine, just
make sure you cook it through. Add to the rice and stir, then stuff
your peppers. Cook them off in the oven till they reach your desired
tenderness.

Play around with the heat and the flavors of this dish. You could add
coconut, dates, mango, shrimp instead of sausage, anything you like.
Just be creative and enjoy!!