|1 pound spicy pork sausage|
|2 3/4 cups water|
|1 package Z.ATARAIN'S® Black Beans and Rice|
|1 large red or green bell peppers, halved and seeded|
|1 1/2 cups shredded Monterey Jack or Mexican blend cheese|
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.
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. Add sausage to rice; mix well. 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.
Results: You know I don't like boxes most of the time so I clearly used black beans and rice I already had seasoned with cumin, coriander, salt, pepper, onion powder & cilantro (the last ingredient added at the end). I also didn't use sausage and instead made this meatless. I stirred in some jalapenos & jalapeno juice. And instead of boiling the peppers (that just sounded gross to me) I baked them in the oven after salting them. I used pepper jack cheese and after I brought them out of the oven, topped them with salsa. The point of this is to say this recipe was a base idea and I did what I want. Lol. They were pretty good but it irritates me how hard it is to season bell peppers when they cook. That would've made the flavor even better. I may make a version of this again one day.