Zesty Stuffed Bell Peppers

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.