New Recipe Wednesday

As I've mentioned before, the 'Rents and I love to watch the Food Network. Currently, our favorite is Sandra Lee. We love her "Semi-Homemade" show and watch it faithfully. Just this spring I subscribed to her magazine and believe me when I tell you the three of us fight over who gets to look at it first. But I digress. We got the current issue on Monday, and yesterday for supper the 'Rents made Sandra Lee's Stuffed Bell Peppers. They rocked. The peppers weren't mooshy like most stuffed bell peppers and the flavors were out of this world. Please give it a
try. Sandra Lee's Stuffed Bell Peppers receives two thumbs up from TWIT.


Ingredients
3 green bell peppers, halved, seeds removed
1/2 cup water
1 (1-pound) package ground hot pork sausage
1 (15.25-ounce) can corn, drained1 (15-ounce) can black beans, drained
1 (14.5-ounce) can diced tomatoes
1 cup cooked rice1/4 cup diced green onions
1 (1.25-ounce) package Southwest marinade mix, divided, McCormick Grill Mates®
1 cup shredded Monterey Jack cheese

Directions
Preheat broiler. Line a baking sheet with aluminum foil.

Place bell peppers, cut sides down, in a microwave-safe dish; add 1/2 cup water. Cover with plastic wrap, and microwave on High for 3 to 4 minutes, or until peppers are soft; drain, and set aside.

In a large skillet, cook sausage over medium-high heat until browned and crumbly; drain. Add corn, black beans, tomatoes, rice, and green onions to skillet. Add 2 tablespoons marinade mix to sausage mixture; stir well to combine. (Reserve remaining mix for another use.)

Spoon sausage mixture evenly into pepper halves. Place on prepared baking sheet. Sprinkle each evenly with shredded cheese. Broil 5 inches from heat for 2 to 3 minutes, or until cheese is melted. Serve immediately.