Stuffed Peppers

I pretty much daily make up recipes on the fly. Only a fraction of them actually reach the stage where I write them down. I launched into stuffed peppers because M&D (my progenitors) had a surplus in their garden and decided to honor me with 15 or so.

Preparation time is 30 minutes. Cooking time is 1 Hour.

6 whole green bell peppers
1 Box Zatarains Spanish Rice
1 can diced tomatoes (I use home canned.)
1 package Armour Brown N' Serve Original Sausage Links (7 oz.)
6 oz of cheddar cheese

This is really a pretty easy recipe. Get the Spanish rice going as per the recipe on the box, using the can of diced tomatoes. While this is steaming rinse and dry your peppers, core them and then halve them and lay them out in a 9X13X2 Pyrex baking dish. Meanwhile fry the sausage over medium low when it has at least thawed, cut into small pieces and mix it in with the rice.

When the rice is fully cooked, spoon it into the pepper halves, top with a slice of cheddar cheese, cover the whole with foil and bake at 375 degrees F for 30 minutes. Serve hot.