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Pre-heat oven to 350.
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Microwave bell peppers on high for 2 minutes to soften slightly. Cut peppers in half through the stem. Remove seeds and white membranes leaving stem intact.
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Heat canola oil in a large skillet over medium-high heat. Add sausage to skillet. Cook 4 minutes, stirring to break it up. Add onion, stirring occasionally, until sausage is cooked and onion is tender – about 3 minutes.
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Take up the sausage and onions and add in the cornmeal to skillet. Cook 1 minute stirring constantly. Add broth, milk and ¾ teaspoon of the salt to skillet: bring to a boil.
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Cover, reduce heat to medium and cook stirring occasionally until liquid is absorbed – about 20 minutes.
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Stir in parsley, sausage mixture and half of the cheese.
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Divide mixture evenly among bell pepper halves.
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Place side by side on the baking sheet. Sprinkle remaining cheese on top.
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Bake until cheese is browned and peppers are tender – about 30 minutes.
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Whisk together olive oil, vinegar, pepper, salt , basil and tomato halves.
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Serve tomatoes over peppers.