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

1. Preheat oven to 375.

2. Halve peppers as desired; discard seeds and membranes. Arrange peppers in 13×9-inch baking dish; set aside.

3. 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.

4. 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.

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