- Yield: 8-10 pepper boats
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Jalapeño Cheddar Sausage and Spanish Rice Stuffed Bell Peppers
SO. MUCH. FLAVOR! Colorful and sweet bell peppers stuffed with Spanish Rice, Corn, Black Beans and spicy grass-fed beef Jalapeño Cheddar Bratwurst Sausages from Teton Waters Ranch. You can make this recipe with your favorite spicy sausage and Spanish Rice Mix!
Ingredients
- Jalapeno Cheddar or other Spicy Sausage - 12 ounces (4 sausages)
- Spanish Rice Mix - 2 6.75 Ounce Boxes
- Large Bell Peppers - 4-5
- Corn Niblets (fresh or frozen) - 12 ounces
- Black Beans - 15 ounces
- Mexican Blend Shredded Cheese - 1 cup
Instructions
- Preheat oven to 350 degrees
- Cut Bell Peppers in halves, lengthwise and remove seeds
- Slice sausages into half coin shaped slices
- In a large skillet, saute sausages until cooked and browned, set aside
- While sausages are cooking, prepare boxes of Spanish Rice as per instructions, when almost ready, add corn, black beans and sausage into rice mixture
- Stuff peppers with rice mixture
- Bake at 350 degrees for approximately 25-35 mins, until hot or desired softness of peppers
- Remove from oven, top with cheese, return to oven and allow cheese to melt
- Top with sour cream, and cilantro and/or lime (optional)
