Mexican Stuffed Bell Peppers

From:  From Valerie's Kitchen

6-8 Bell Peppers (use eight and take dinner to your neighbors.  The filling here makes a lot)

1 to 1.25 pounds spicy sausage (Spicy Pork or Italian works well)

2 Tbsp (or one packet) taco seasoning

1/2 cup diced onion

1 Tbsp minced garlic

1 can (14.5 oz) fire roasted diced tomatoes (like RoTel)

1.5 cups cooked white rice (any cooked rice.  Use leftover rice if you have it, even fried rice from last night's chinese take out!)

1 can (4 oz) diced green chile, I didn't drain it

1 cup frozen corn (I used 1 can of corn, drained)

1 can black beans (15 oz).  Drained and Rinsed

1/4 tsp crushed red pepper  (I used one pizza packet from dominoes!)

1.5 to 2 cups shredded cheese (divided)

Toppings if you like:  Sour cream, cilantro, onion, tomato

Preheat oven to 400.

Slice tops off of peppers, remove seeds and ribs, place into a baking dish and add 1" of water.  Bake 20 minutes until slightly tender.Remove peppers and pour off water. Return peppers to baking dish.

While the peppers are in the oven, make the filling.  Brown sausage, drain fat if necessary.  Add onion and garlic and cook to soft.  Reduce heat and add taco seasoning, tomatoes, tomato sauce, beans, rice, chiles, corn, crushed red pepper, and 1 cup of cheese.  Cook to combined and cheese melted.

Fill peppers with sausage mixture.  Turn oven down to 375.  Cover with foil and bake 25-30 minutes or until peppers are tender and filling is heated through.  Remove foil, Add remaining cheese to top, bake another 5 minutes uncovered to melt cheese.  Serve!

Comments:  SO DELICIOUS!  Leftovers heat up very well.  Also, I can't see why you couldn't make these ahead of time and reheat.  Kids will frown at the bell pepper "container" but they will like the filling.  Do yourself a favor and remove the bell pepper and give the kid a tortilla and ranch for dipping... it will work, trust me!