Though pricier, Honeycrisp apples also hold their shape well when baked.
2/3 cup fat-free, lower-sodium chicken broth
1/3 cup uncooked brown rice
1/3 cup dried cranberries
1/3 cup apple cider
4 large Rome apples, cored
1 1/2 tablespoons butter, melted and divided
1 (4-ounce) link sweet Italian sausage, casings removed
3/4 cup finely chopped yellow onion
1/3 cup finely chopped carrot
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
3 garlic cloves, minced
1/4 cup chopped walnuts, toasted
3 tablespoons minced green onions
3/4 teaspoon kosher salt
1/2 teaspoon dried rubbed sage
1/2 cup shredded Swiss cheese
How to Make It
Preheat oven to 350°.
Bring broth to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer 50 minutes. Remove from heat. Let stand 10 minutes.
Combine cranberries and cider in a microwave-safe bowl; microwave at HIGH 1 minute. Let stand for 10 minutes. Add mixture to rice.
Using a small spoon, carefully scoop out centers of apples, leaving a 1/2-inch-thick shell, and chop apple flesh. Brush the inside of apples with 1 tablespoon butter. Place apples on a baking sheet, and bake at 350° for 25 minutes or until just tender.
Preheat broiler to high.
Heat a large skillet over medium-high heat. Add sausage, and sauté 5 minutes, stirring to crumble. Remove from pan; drain. Wipe skillet, and melt remaining butter in pan. Add chopped apple, yellow onion, and next 3 ingredients (through pepper); sauté 4 minutes. Add garlic; sauté for 1 minute, stirring constantly. Add sausage, onion mixture, walnuts, and next 3 ingredients (through sage) to rice; toss. Divide rice mixture evenly among apples; top with cheese. Broil for 5 minutes or until golden.