Black Bean and Rice Stuffed Peppers with Jack Cheese
Add some New Orleans flavor to stuffed bell peppers with this recipe. Spicy sausage and black beans and rice make a flavorful filling for bell pepper halves.
Makes 8 servings.
Prep Time: 5 minutes Cook Time: 40 minutes
Ingredients
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1 pound spicy pork sausage
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2 3/4 cups water
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1 package ZATARAIN'S® Black Beans and Rice
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4 large red or green bell peppers, halved and seeded
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1 1/2 cups shredded Monterey Jack or Mexican blend cheese
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Directions
1. Break up sausage in medium saucepan. Cook on medium heat 5 minutes or until cooked through. Drain fat; set aside. Add water to same saucepan; bring to boil. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Add sausage to rice; mix well.
2. Meanwhile, cook peppers in boiling water in large saucepot 5 minutes or until just tender. Immediately place peppers in large bowl of ice water to cool. Drain well.
3. Preheat oven to 350°F. Place peppers on foil-lined 13x9-inch baking pan. Spoon rice mixture into peppers. Sprinkle evenly with cheese.
4. Bake 10 minutes or until rice mixture is heated through and cheese is melted.
Nutritional Info per 1 serving
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| Calories: 248 |
Sodium: 854 |
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| Fat: 12 |
Carbohydrates: 23 |
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| Cholesterol: 30 |
Fiber: 4 |
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| Protein: 12 |
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