• 2 cup chicken stock
• 1 cup bulgur
• 4 largegreen bell pepper\cooked, tops cut off, seeded
• 1/2 Lbs. bulk Italian sausage
• 1 cup onion\cooked, chopped
• 2 clove garlic, minced
• 1/2 Lbs. tomato sauce
• 1/4 tsp. dried thyme

Bring stock to a boil in a heavy saucepan. Stir in bulgur and salt and pepper to taste. Cover, reduce heat to low and simmer 8-10 minutes, or until liquid is absorbed and bulgur is fluffy. Remove from heat and set aside. Preheat oven to 350° F. Bring a large pot of water to a boil over high heat. Cook peppers 3 minutes to blanch. Remove peppers from water and rinse under cold running water. Set aside. Heat a heavy nonstick skillet over medium high heat. Cook sausage, onion and garlic 4-5 minutes, until onion is tender and sausage is no longer pink. Discard drippings. Stir in bulgur, tomato sauce and thyme. Season with salt and pepper to taste and cook 2 minutes, until heated through. Spoon into peppers. Arrange in a baking dish. Cover and bake 25-30 minutes.