Black Bean and Rice Stuffed Peppers With Jack Cheese

Turn ordinary bell peppers into an extraordinary, flavorful entrée. Zatarain’s Black Beans and Rice, spicy sausage, and Mexican cheese make a tasty filling for bell pepper halves – great for parties or add some rolls to make a hearty meal.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1  lb  spicy pork sausage
• 2 3⁄4 cups water
• 1 (7 ounce) package  ZATARAIN'S® Black Beans and Rice
• 4  large red bell peppers, halved and seeded
• 1 1⁄2 cups  shredded monterey jack cheese

Directions

1. Break up sausage in medium saucepan. Cook on medium heat 5 minutes or until cooked through. Drain fat; set aside. Add water to same saucepan; bring to boil. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Add sausage to rice; mix well.
2. Meanwhile, cook peppers in boiling water in large saucepot 5 minutes or until just tender. Immediately place peppers in large bowl of ice water to cool. Drain well.
3. Preheat oven to 350°F. Place peppers on foil-lined 13x9-inch baking pan. Spoon rice mixture into peppers. Sprinkle evenly with cheese.
4. Bake 10 minutes or until rice mixture is heated through and cheese is melted.