Black Bean and Rice Stuffed Peppers with Jack Cheese

Black Bean and Rice Stuffed Peppers with Jack CheeseRecipe

Turn ordinary bell peppers into an extraordinary, flavorful entrée. Zatarain’s Black Beans and Rice, spicy sausage, and Mexican cheese make a tasty filling for bell pepper halves – great for parties or add some rolls to make a hearty meal.

8 servings


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1 pound spicy pork sausage
2 3/4 cups water
1 package ZATARAIN'S® Black Beans and Rice
4 large red bell peppers, halved and seeded
1 1/2 cups shredded Monterey Jack


Prep: 15 Minutes
Cook: 40 Minutes

1. Break up sausage in medium saucepan. Cook on medium heat 5 minutes or until cooked through. Drain fat; set aside. Add water to same saucepan; bring to boil. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Add sausage to rice; mix well.
2. Meanwhile, cook peppers in boiling water in large saucepot 5 minutes or until just tender. Immediately place peppers in large bowl of ice water to cool. Drain well.
3. Preheat oven to 350°F. Place peppers on foil-lined 13x9-inch baking pan. Spoon rice mixture into peppers. Sprinkle evenly with cheese.
4. Bake 10 minutes or until rice mixture is heated through and cheese is melted.

Created date

January 2015

Nutritional Information

Calories 248
Sodium 854 mg
Fat 12 g
Carbohydrate 23 g
Cholesterol 30 mg
Protein 12 g
Fiber 4 g