4 large peppers, color of choice.
1/2 lb italian hot sausage, no fennel.
1/2 C chopped vidalia onion
2 cloves garlic, chopped fine or pressed
1 C minute rice or regular rice cooked almost completely (and drained)
1 C chicken broth
1 can finely diced tomatoes with chiles
1 packet Sazon portuguese seasoning
2 C shredded sharp cheddar, or enough to taste
preheat oven to 400 degrees. Grease a 13×9 inch casserole dish with nonstick cooking spray.
Fill a stockpot halfway with water and bring to a boil.
Slice the tops off of the peppers and cut in half, scoop out seeds and all white membrane. Put peppers in boiling water and cook for 10 minutes. Remove peppers from water and drain on towel.
Saute sausage in skillet for a few minutes until mostly cooked, then cut up with scissors in skillet until the sausage pieces are no bigger than 1/2 inch. add onion and garlic and cook for a few more minutes. Drain on a paper towel lined plate. In the same skillet, bring broth to a boil, add rice, cover. Turn off heat. After 5 minutes, stir rice. Turn heat on medium, add sausage, onions, and garlic to rice. Pour in can of tomatoes and Sazon, stir. Cook until all the liquid has been absorbed.
Place the peppers cut side up in casserole dish. Fill with rice mixture. Top with a cheese.
Bake at 400 degrees for 20 minutes. Increase oven temperature to 450 degrees and bake for 10-15 minutes or until cheese is melted and turns a spotty brown. Remove from oven and cool for 10 minutes before serving.
Die of pleasure overdose with each bite.