Directions:

Prepare rice according to package directions substituting chicken broth for water.

Preheat oven to 350 degrees F

Cut tops off peppers and remove seeds and veins. Rub peppers with 1 teaspoon olive oil and slightly salt and pepper the inside.

Place peppers cut side up in a baking dish. Roast for 30 minutes or until peppers are tender.

Meanwhile heat remaining teaspoon of olive oil in a large skillet over medium heat. Saute sausage until lightly browned.

Add onions and celery and continue to saute 4 minutes.

Add mushrooms and cook until vegetables are tender.

Add cranberries, apple, apricots, raisins, sage, and oregano. Cook and stir until fruit is softened, about 5 minutes.

Stir in cooked rice and heat through.

Season with salt and pepper, if desired.

Fill prepared peppers with sausage/rice mixture.

Serve immediately.