Spinach and Sausage Stuffed Pepper Casserole

• servings: 4 servings
• total time: 75 minutes

Ingredients

2 cups cooked white rice

2 Large sweet bell peppers

1-lb box of frozen chopped spinach

1/2 lb. of grated cheddar or Colby Jack cheese

1 lb. of Chorizo (or Italian, or Andouille) sausage crumbles

Directions

1. While pre-cooking the rice, core the peppers and clean out the seeds and cut the into thin stips.

2. In a bowl mix the remaining ingredients.

3. Spray the casserole dish with oil.

4. Create a bed of rice in the bottom of a 2 qt casserole dish to absorb anything that cooks out of the stuffing.

5. Fill the casserole dish the rest of the way up with the cheese/sausage/spinach mix, packing it down tightly. Top with the sweet peppers if desired.

6. Bake for 60 minutes for an internal temperature of 160F (if starting with uncooked sausage) in an oven preheated to 350F.

7. If it has the sweet peppers added, broil at 500F for 5 minutes to soften them.

Notes

Use the yellow, orange or red bell peppers.