Zesty Stuffed Bell Peppers

• 2 bags Success White Rice or Success Brown Rice
• 6 green bell peppers
• 1 lb. bulk Italian sausage
• 1 can (10 oz.) diced tomatoes and green chiles, undrained
• 1 cup Monterey Jack cheese with peppers, shredded
• fresh parsley, chopped

1. Preheat oven to 350 degrees F. Prepare rice according to package directions.
2. Remove the tops and seeds from the bell peppers.
3. Blanch peppers in boiling water for 5 minutes.
4. Remove from water and drain.
5. In a large skillet, brown sausage until no longer pink; drain fat.
6. Fold in diced tomatoes and green chilies, rice, and cheese.
7. Remove from heat; divide mixture into prepared peppers.
8. Place peppers in an 8x8 baking dish.
9. Bake for 15 minutes.
10. If desired, garnish with fresh parsley.
11. For a lighter version, use low-fat Italian turkey sausage and 6 ounces light pasteurized processed cheese.

white rice, green bell peppers, italian sausage, tomatoes, peppers, fresh parsley

Taken from www.kraftrecipes.com/recipes/zesty-stuffed-bell-peppers-179058.aspx (may not work)