Stuffed Bell Peppers

Yes, as a matter of fact, I have been cooking my way through the August/September issue of Sandra Lee's Semi-Homemade magazine. And no, I did not get the magazine free nor was I asked to review it. :) I just happen to want to try nearly every recipe.

We recently had stuffed bell peppers and green olive breadsticks. They were SO good and I will definitely be making them again.


Both recipes are on the magazine's website, but I'll go ahead and post the stuffed pepper recipe here.

Ingredients
3 green bell peppers, halved, seeds removed
1/2 cup water
1 (1-pound) package ground hot pork sausage
1 (15.25-ounce) can corn, drained
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can diced tomatoes
1 cup cooked rice
1/4 cup diced green onions
1 (1.25-ounce) package Southwest marinade mix, divided, McCormick Grill Mates®
1 cup shredded Monterey Jack cheese


Directions
Preheat broiler. Line a baking sheet with aluminum foil.
Place bell peppers, cut sides down, in a microwave-safe dish; add 1/2 cup water. Cover with plastic wrap, and microwave on High for 3 to 4 minutes, or until peppers are soft; drain, and set aside.
In a large skillet, cook sausage over medium-high heat until browned and crumbly; drain. Add corn, black beans, tomatoes, rice, and green onions to skillet. Add 2 tablespoons marinade mix to sausage mixture; stir well to combine. (Reserve remaining mix for another use.)
Spoon sausage mixture evenly into pepper halves. Place on prepared baking sheet. Sprinkle each evenly with shredded cheese. Broil 5 inches from heat for 2 to 3 minutes, or until cheese is melted. Serve immediately.

Reprinted with permission from Sandra Lee Semi-Homemade magazine and Hoffman Media, LLC.