Ingredients

The following ingredients have 4 Servings
  • 8 bell peppers (tops cut off and seeds and membranes removed)
  • 1 pound mild or spicy ground Italian sausage (for alternative protein options, see notes)
  • 3 cup cooked Spanish style rice (or white rice, see note)
  • 1 ½ cups water
  • 1 15-ounce can fire roasted diced tomatoes
  • 1 cup shredded Mexican blend cheese
  • cilantro or green onions for topping (optional)

Instruction

  • Preheat oven to 375 degrees. Grease a large baking dish and arrange bell peppers standing up. (If they want to tip over you can always cut off the very bottom 1/8 of an inch or so to flatten them out and help them stand!) Transfer to preheated oven and allow to cook for 10-15 minutes until tender. (Move ahead with Step 2 while peppers are baking!)
  • In a large pan over medium-high heat, cook sausage for 5-6 minutes, breaking apart with a spatula or spoon as it cooks, until well browned. Use a slotted spoon to transfer sausage to a platter, cover to keep warm, and set aside.
  • Add rice, water, and tomatoes to the pan, give it a good stir, and bring to a boil. Reduce to LOW, cover, and cook for 20 minutes, stirring occasionally. 
  • Stir sausage and 1/2 cup of the cheese into the pan. Spoon mixture into the baked peppers and top with remaining cheese. 
  • Bake for 5 minutes or until cheese is melted. Top with green onions or cilantro if desired and serve.