Black Bean and Rice Stuffed Peppers With Jack Cheese

Name: Black Bean and Rice Stuffed Peppers With Jack Cheese
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 8 serving(s)
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

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Recipe by Zatarains

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: 45mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.
Preheat oven to 350°F. Place peppers on foil-lined 13x9-inch baking pan. Spoon rice mixture into peppers. Sprinkle evenly with cheese.
Bake 10 minutes or until rice mixture is heated through and cheese is melted.

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