Louisiana Stuffed Bell Peppers

• 1/2 lb hot Italian sausage, removed from casing
• 2 1/4 cups water
• 1 tablespoon olive oil (or vegetable oil)
• 1 (8 ounce) box zatarain's black bean and rice mix
• 3 large bell peppers
• 1 (8 ounce) package grated colby-monterey jack cheese

1. In a large saucepan, brown the sausage and drain the fat.
2. Add the water, olive oil, and Zatarain's Black Beans & Rice mix to sausage. Bring to a boil and stir.
3. Cover and simmer over low heat for 25 minutes. Remove from heat.
4. While the rice is cooking, cut the bell peppers in half from the stem to the bottom, leaving the stem in tact (but sliced in two). Remove the ribs and seeds.
5. Spoon the black bean mixture into pepper cavities in even portions. Place on a baking sheet and bake for 40 minutes.
6. After 35 minutes remove the peppers and top with cheese. Finish baking until cheese is melted.

hot italian sausage, water, olive oil, rice mix, bell peppers, colbymonterey

Taken from www.food.com/recipe/louisiana-stuffed-bell-peppers-237358 (may not work)