Stuffed Peppers

• 1 box Zatarain's Spanish Rice
• 1 can Petite Diced Tomatoes (14.5 oz)
• 1 tbsp butter
• 1 1/2 cup water
• 1 lb Ground Italian Sausage
• 1/4 tsp Ground Cumin
• 1/2 tsp House Seasoning
• 1 Onion Chopped
• 2 clove Garlic Minced
• 6 Green Peppers
• 1/2 cup Mozzarella Cheese
• 1/2 cup Colby Jack Cheese
• dash chopped parsley

1. Make the rice with the following ingredients and cook covered for 25 minutes (cooked as stated on package).
2. Set a large pot of water on the stove to boil.
3. Also, set the oven for 350F.
4. Start setting up the meat mixture.
5. Place the ingredients in a pan and when the rice has about 15 minutes remaining set it to cook at a medium heat.
6. *Note* House Seasoning is an equal mixture of Salt, Pepper, and Garlic Powder
7. Cut the tops off of the Green Peppers and clean out the insides and place in the boiling water.
8. Cook for at least 10 minutes.
9. When the rice is finished cooking, remove from the heat but leave covered for at least 3 minutes then add the mixture to the cooked meat.
10. After mixing, add the Colby Jack Cheese and mix in.
11. Drain the peppers and stuff them full placing on a glass 13x9 inch pan.
12. Top with the Mozzarella Cheese and sprinkle parsley on top of that.
13. Place in the oven for 10 minutes.
14. Enjoy!

tomatoes, butter, water, ground italian sausage, ground cumin, onion, clove garlic, green peppers, mozzarella cheese, cheese, parsley

Taken from cookpad.com/us/recipes/354017-stuffed-peppers (may not work)