Sausage Stuffed Peppers

3 large bell peppers (red, yellow or orange), halved and seeded
2 T olive oil
2 spicy italian sausages
5 garlic cloves, miniced
1 medium onion, diced
1 cup corn kernels
2 cups cooked rice
chipotle powder
1 tsp cumin
1 tsp paprila
ground pepper
goat cheese
spicy salsa


 

In a large pan cook the sausages over med high heat until browned. Remove and let cool (enough to be able to touch and crumble sausage up into small pieces). Add them back to the pan with a bit of olive oil and add the garlic, onion, corn and heat.


 

Add the cooked rice and mix. Add the spices and adjust flavors to your liking.
Now spoon mixture into the halved peppers and pressing mixture in to get as much in as possible.



 

Place peppers in a baking dish with about 1" water at the bottom. Cover the dish with tin foil and place in a preheated oven at 375F. Bake for 35 to 4o min. The peppers should be tender to a fork when pierced.
Serve with goat cheese and salsa. The goat cheese will melt into the mixture adding so much flavor. You can also choose to bake it with the goat cheese and salsa already on it, however I like to add mine at the end.