optional garnishes: sour cream salsa, salsa con queso, guacamole
Cut the top off of each pepper, clean insides and set hollowed peppers aside. Cut away stems from tops and dice remaining pepper pieces.
Saute diced pepper, onion and garlic for about 15 - 20 minutes, until onions and pepper are soft and translucent.
In a large bowl, combine sausage, diced pepper, onion, garlic, rice, beans, taco seasoning and two cups of cheese. Mix thoroughly and stuff tightly into hollowed peppers.**
Place peppers upright in a large covered roaster or casserole dish. Bake covered at 350 degrees for 45 minutes. Remove cover and sprinkle remaining cup of cheese over peppers. Broil high for about three minutes (until cheese is melted and starting to bubble).
WAIT! don't forget the garnishes. Check out my Restaurant Style Salsa Recipe, Simple Guacamole Recipe, and Bacon Salsa Con Queso Recipe!
Want to make it vegetarian? Skip the pork and use an extra cup of brown rice and cup of black beans!If you want to freeze your peppers, do is before baking.For individual reheating (like in the toaster oven) wrap each pepper tightly in foil and freeze in a freezer bag. For family style, pack upright into a casserole dish and seal well with foil, OR you can freeze the stuffing on its own!Calories are automatically generated. For best results calculate based on your exact ingredients.