Zesty Stuffed Bell Peppers

• 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.)

1. Preheat oven to 400 degrees F.
2. Prepare rice according to package directions.
3. Fill a large pot, 2/3 full of water.
4. Bring to a boil.
5. While the water is heating, remove the tops and seeds from the peppers.
6. Slice in half.
7. Place pepper halves in boiling water for 5 minutes.
8. Then remove them from the water and set aside.
9. Brown sausage in a skillet over medium heat.
10. Once browned, drain fat.
11. Stir in the cooked rice and Rotel tomatoes.
12. Heat through.
13. Add cheese.
14. Stir until melted.
15. Remove from heat.
16. Place peppers in a baking dish.
17. Fill them with sausage/rice mixture.
18. Top with marinara sauce.
19. Bake for 15 minutes.

rice, bell peppers, italian sausage, tomatoes, cheese

Taken from tastykitchen.com/recipes/main-courses/zesty-stuffed-bell-peppers/ (may not work)