Ground Sausage: Mexican Stuffed Bell Peppers

Mexican Stuffed Bell Peppers




2 Bell peppers, cut in half and seeded
1 lb. Ground sausage (hot, mild, whatevs), browned and drained
2 C. Chipotle's famous cilantro rice (recipe below as well)
1 C. Cheese (whatever flavor you'd like, I do Colby Jack), shredded


Boil a large pot of water and submerge the raw peppers for about five minutes, to make them more tender.


Remove and dry off, and lay on a baking dish. Fill each pepper about half way with the rice. Fill remaining half with sausage. Top with shredded cheese.


(The first time I made these, I poured tomatillo sauce on before sprinkling cheese, and it didn't add enough flavor to make it worth the effort)


Slide baking dish into preheated oven (350 degrees) for 10-12 minutes, or until the cheese is completely melted and wonderful.


Chipotle's famous cilantro rice


2 C. white rice, prepared
2 Tbsp. Lime
Bunch of cilantro, chopped


Prepare white rice as you normally would, mix in lime juice and cilantro, and salt to taste. Mmm, just like Chiplote!


Recipe courtesy of http://www.chipotle.com/en-US/Default.aspx?type=default