Ingredients
1 1/3
cups water
2/3
cup uncooked regular long-grain white rice
2
smoked chorizo sausage links (3 oz each), diced (1 1/4 cups)
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (14.5 oz) fire-roasted tomatoes with chipotle peppers, undrained
1 1/2
cups shredded Mexican cheese blend (6 oz)
4
medium red or green bell peppers or 2 of each, cut in half lengthwise, seeds and membranes removed
4
medium green onions, chopped (1/4 cup)
Preparation
In 2-quart saucepan, heat water to boiling over medium-high heat. Stir in rice. Reduce heat to low. Cover; simmer 15 minutes or until liquid is absorbed and rice is tender.
Heat oven to 375°F. In medium bowl, mix sausage, beans, tomatoes, 1 cup of the cheese and the cooked rice. Place pepper halves, cut sides up, in ungreased 13x9-inch (3-quart) glass baking dish. Spoon about 2/3 cup rice mixture in each pepper half, mounding as necessary.
Cover tightly with foil; bake 35 to 40 minutes or until peppers are crisp-tender and filling is thoroughly heated. Uncover; sprinkle tops of peppers with remaining 1/2 cup cheese and the onions. Bake uncovered 5 minutes longer or until cheese is melted.
