Stuffed Peppers with Tomato Sauce

Source: Vegetarian Times
Makes 4 stuffed pepper halves

2 large green peppers
2 TB olive oil
5 "sausage" links, chopped
1/2 cup chopped onion
½ cup chopped celery
2 garlic cloves, chopped
¼ cup fresh chopped parsley
1/2 tsp ground thyme
1 ½ cups cooked rice
1/2 cup grated parmesan
1 can (15 oz.) diced tomatoes

1. Preheat oven to 350.  Heat oil in skillet over medium heat. Saute "sausage," onion, celery, garlic, ¼ cup tomatoes, & thyme—10 minutes
2. Meanwhile, slice peppers in half lengthwise; remove core & seeds; pour remaining tomatoes into baking dish & place peppers on top.
3. Put rice in large bowl; stir in "sausage" mixture, parsley & parmesan.  Divide mixture among the pepper halves; cover & bake 50 minutes.