Rice and Pork Sausage Stuffed Peppers

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Prep Time 10 minutes
Cook Time 20 minutes
Servings 6

Ingredients
  

  • 8 bell peppers, halved with tops cut off and seeds removed
  • 15 oz  ConGusto Pork Sausage
  • 3 cup cooked Spanish style rice
  • ½ cup water
  • 15 oz can fire-roasted tomatoes
  • ¼ cup chopped cilantro
  • 2 scallions, diced
  • 1 cup  shredded Monterey jack cheese, optional

Instructions
 

  • Preheat oven to 375 degrees F. Grease a large baking dish and arrange bell peppers in an even layer.  Transfer to oven and allow to cook 10-15 minutes, or until tender.
  • Meanwhile, in a large pan over medium-high heat, cook sausage for 5-6 on each side, until well browned and fully cooked. Remove from pan, slice, and set aside.
  • Add rice, water, and tomatoes to the pan and bring to a boil. Reduce to low, cover, and simmer 20 minutes. Stir sausage and 1/2 cup of the cheese into the pan. Spoon mixture into the baked peppers and top with remaining cheese
  • Return peppers to oven for 5 minutes or until cheese is melted. Top with cilantro and scallions before serving.