Turn ordinary bell peppers into an extraordinary, flavorful entrée. Zatarain’s Black Beans and Rice, spicy sausage, and Mexican cheese make a tasty filling for bell pepper halves – great for parties or add some rolls to make a hearty meal.
5m
PREP TIME
40m
COOK TIME
248
CALORIES
5
INGREDIENTS
Servings: 8
7b2968c7-e568-4e27-9ca9-d07d9ef41252Ingredients
- 1 pound spicy pork sausage
- 2 3/4 cups water
- 1 package Zatarain's® Black Beans & Rice Dinner Mix
-
4
large
red bell peppers, halved and seeded
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Substitutions available
- large green bell peppers, halved and seeded
-
1 1/2
cups
shredded
Monterey Jack
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Substitutions available
- shredded Mexican blend cheese
INSTRUCTIONS
- 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
