* I prefer red, orange or yellow peppers for stuffed pepper recipes, but green peppers also work fine (they are just a bit more bitter).
* Can’t find (or don’t want to use) fennel, you can substitute celery in its place.The fresh fennel enhances the dried fennel flavor found in the sweet Italian sausage.
* In place of white wine, you can use chicken broth or vegetable broth.
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RightRice is made with plant-based proteins (lentils, chickpeas and peas) plus some rice. It has more protein, fiber and fewer carbohydrates than white rice. It comes in plain and a few flavors – we used the Mediterranean blend for this recipe.
* You can stuff the peppers, put them in the baking dish, wrap in aluminum foil, and refrigerate for up to 24 hours. Then add the wine and continue to follow the directions.
* Once the cooked peppers have cooled, you can freeze them. I recommend freezing them in a baking dish with a bit of liquid. Wrap in aluminum foil. Heat wrapped baking dish in a 350°F oven for 60 to 75 minutes or until cooked through.