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Remove the sausage from its casing.
Chop the onion and caramelize it in a pan with a bit of olive oil.
Add the mushrooms to the pan and sprinkle with mushroom salt to help remove excess moisture.
Incorporate the sausage into the pan, mixing it well with the onion and mushrooms.
Add fresh herbs such as rosemary, oregano, thyme, and basil to the mixture.
Sauté the spinach and then mix it into the sausage mixture.
Preheat the oven to 350-375°F and par-cook the bell peppers for about 20 minutes.
After par-cooking, remove the water released from the peppers and reserve it in the bottom of the pan.
Chop the basil into thin strips and mix it with the rice.
Generously stuff the par-cooked peppers with the sausage and rice mixture.
Top the stuffed peppers with your choice of cheese, such as cheddar, Gruyere, mozzarella, or Jack.
Return the stuffed peppers to the oven until the cheese is melted and golden brown.