Preheat oven to 375 degree F. In a large skillet cook sausage and onion until sausage is brown, stirring to break up sausage. Drain off any fat. In a medium bowl combine sausage mixture, rice, rosemary, thyme, oil, and pepper; set aside.
Slice the tops off of each apple and a thin slice from the bottom to allow them to stand flat. Core apples, starting from the stem end, using a melon baller or small spoon, going to but not through the bottom of the apple. Use the melon baller or spoon to scoop out the apple, leaving about 1/4-inch apple shell. Chop 1/2 cup of the scooped-out apple and add to sausage mixture.
Place the apples in a 2-quart square baking dish. Fill with meat mixture. Pour apple juice into the bottom of the baking dish.
Bake, uncovered, for 30 to 40 minutes or until apples are tender. Serve warm in shallow dishes drizzled with cooking liquid. Makes 4 servings.