Spicy Stuffed Pepper

Pre-heat oven to 350F.

Brown sausage over medium high heat. While the sausage is cooking, dice the onion and garlic and set aside. Cut the top off of the peppers, remove seeds and inside veins. Set aside.

Once the sausage is cooked, remove from pan and place on a paper towel lined plate to drain.

Add butter to the pan and melt; once butter is melted reduce heat to low and toss in onion, garlic and corn. Cook till the onion is translucent and fragrant.

Add sausage back to the pan then dump in crumbled queso fresco. Stir around for a minute or so, cheese should begin to melt.

While the onions, garlic and corn is cooking, combine rice and chicken stock in a microwave safe bowl and cook according to package instructions, usually 5 minutes.

When the rice is done dump in the sausage mixture and combine well.

Stuff peppers VERY full with sausage and rice mixture and place them in a deeper dish. Pour a little bit of water in the bottom of the dish and cover with tin foil. Bake for 20 to 25 minutes. Uncover and continue baking for another 10 minutes.