<http://schema.org/recipeInstructions>
" Prepare rice as label directs; set aside. Cut a 1/4-inch-thick slice from stem end of each tomato. Into small bowl, scoop pulp and juice from tomatoes; set aside tomato shells and pulp. Cut each pepper lengthwise in half; remove membrane and discard seeds. Chop onion. In 5-quart Dutch oven or saucepot, heat 3 quarts water to boiling. Add peppers; heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until peppers are almost tender. With slotted spoon, remove peppers and invert onto paper towels to drain. Meanwhile, remove casings from sausage. In 10-inch skillet over medium-high heat, cook sausage and onion, stirring to break up sausage, until onion is tender and sausage is no longer pink. Stir in tomato pulp with its liquid; over high heat, heat to boiling. Reduce heat to medium; cook until liquid almost evaporates; remove skillet from heat. Stir in cooked rice, Parmesan cheese, parsley, salt, and coarsely ground pepper. Preheat oven to 375 degrees F. Fill vegetables with rice mixture. Pour creamed spinach into 13-inch by 9-inch glass baking dish. Arrange stuffed vegetables in creamed spinach. Cover baking dish with a tent of foil. Bake 35 minutes or until rice mixture and creamed spinach are hot and vegetables are fork-tender."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6736/stuffed-pepper-tomato-casserole-2670/?src=shelter_footer>