Sausage and Rice-Stuffed Peppers

Cook rice according to package directions, omitting salt and fat.

. Cut tops off bell peppers; discard tops, seeds, and membranes. Place peppers, cut sides down, in an 11 x 7-inch baking dish coated with cooking spray; cover with plastic wrap. Microwave at HIGH 3 minutes or until peppers are crisp-tender.

. Cook sausage and onion in a large nonstick skillet coated with cooking spray over medium-high heat until browned, stirring to crumble sausage. Add cooked rice, parsley, and next 6 ingredients.

. Preheat oven to 350°.

. Turn peppers over, and spoon about 1/2 cup sausage mixture into each pepper; sprinkle with cheese.

. Bake at 350° for 15 minutes or until cheese melts and rice mixture is thoroughly heated.