The Pioneer Woman Tasty Kitchen
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Zesty Stuffed Bell Peppers

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Level: Intermediate

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Description

This is a delicious way to enjoy bell peppers. Stuffed with sausage, rice, Rotel and cheese – covered in marinara… It’s heaven on a plate!

Ingredients

  • 2 bags Boil-in-a-Bag Rice (Each Bag Makes 2 Cups)
  • 6 whole Bell Peppers, Red Or Green
  • 1 pound Italian Sausage
  • 1 can Rotel Tomatoes (10 Oz)
  • 2 cups Monterey Jack Cheese, Shredded
  • 1 jar Marinara Sauce (24 Oz.)

Preparation

Preheat oven to 400°F.

Prepare rice according to package directions.

Fill a large pot, 2/3 full of water. Bring to a boil.

While the water is heating, remove the tops and seeds from the peppers. Slice in half.

Place pepper halves in boiling water for 5 minutes. Then remove them from the water and set aside.

Brown sausage in a skillet over medium heat. Once browned, drain fat. Stir in the cooked rice and Rotel tomatoes. Heat through. Add cheese. Stir until melted. Remove from heat.

Place peppers in a baking dish. Fill them with sausage/rice mixture. Top with marinara sauce.

Bake for 15 minutes.

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