Black Bean and Rice Stuffed Peppers With Jack Cheese

Submitted 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
• Ingredients: 5
• 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.