Spanish Stuffed Sausage Peppers
20 minute sausage and rice skillet with black beans and corn stuffed into peppers and topped with cheese. Serve with salsa and avocado. Mix it up by substituting the rice with orzo or quinoa.
Servings 6
Ingredients
- 6.9 oz . Spanish rice
- 12 oz . Hillshire Farm® Beef Polska Kielbasa Sausage
- 1 + 1/2 cups corn
- 1 can black beans , rinsed
- 3 fresh peppers ( I used green, red, yellow), halved
- 1 cup freshly grated pepper jack cheese
- [b]Additional Toppings
- [/b]Salsa
- Guacamole
- Avocado
- Tomatoes
- Sour Cream
- Cilantro
- Spinach
- Orzo
Instructions
- In a large skillet on medium heat, cook rice according to package directions. Place sausage and corn in same skillet to heat with about 1/4 cup extra water.
- Meanwhile, prepare the peppers. Wash peppers and cut in half. Remove seeds and then coat each half with a little olive oil. Peppers can be prepared a few ways: Place the bell pepper halves, cut sides down, on a microwave-safe dish; cover with plastic wrap. Microwave at HIGH 3 minutes and 30 seconds or until pepper halves are crisp-tender. Let stand, covered, 3 minutes (peppers will soften). Alternatively, this can be done in the oven (see notes for directions).
- Once rice is done cooking, remove sausage and chop on a cutting board, then return to skillet. Rise black beans and add to skillet then stir it together. Scoop mixture into each pepper half and place in baking dish. Top with grated pepper jack cheese and cover until it melts.
Notes
Cover dish with foil and place in 375 degree F oven for at least 30 minutes to crisp. Remove foil, turn heat up to 400 degrees F and bake for a few minutes to crisp. Remove and top with freshly grated pepper jack cheese then return to oven until cheese melts.