Categories: Meals
Ingredients
- 5 assorted bell peppers
- 6 slices thick-cut bacon, cut into 1/2-inch pieces
- 1 lb. ground milk Italian sausage
- 1 cup chopped yellow onion
- 2 garlic cloves, minced
- 1 tsp kosher salt
- 1 tsp dry ground mustard
- 1/2 tsp paprika
- 14.5 oz. can diced tomatoes, undrained
- 1 1/2 cups cooked long-grain rice
- 1/2 cup chopped parsley
- 1/2 cup shredded Monterey
- Garnish: chopped fresh parsley
Directions
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Preheat oven to 375.
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Halve peppers as desired; discard seeds and membranes. Arrange peppers in 13×9-inch baking dish; set aside.
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In a large skillet, cook bacon over medium-high heat until crisp, about 8 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 tbsp. drippings in skillet. Add sausage, onion, garlic, salt, mustard, and paprika to pan; cook until sausage is browned and onion is tender, about 8 minutes. Remove from heat; add tomatoes, cooked rice, parsley, and reserved bacon, stirring to combine. Spoon sausage mixture into peppers. Sprinkle with cheese.
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Cover with foil, and bake for 30 minutes. Uncover and bake until cheese is melted and lightly golden, about 5 minutes more. Garnish with parsley.