Easy Stuffed Peppers

By Shiloah Baker

Ingredients:

2 boxes jambalaya mix
1 pound regular sausage
6 large green peppers
1 package Swiss cheese slices

Fry the sausage in a large skillet or pot; Drain. Add water according to package directions. Continue to follow package directions to finish the rice mix.

While the rice is steaming, cut off the tops of the green peppers. I like to chop these up and add to the rice- or we snack on them. Pull out the center of seeds and rinse the peppers inside and out.

When rice is done fill the peppers with the rice mixture. If you are using small peppers you can set them in a muffin tin to keep upright. I use large ones and put them in my large casserole dishes. Cover the dish tightly with tin foil.

Bake at 425 degrees for 45 minutes. Remove the tin foil and immediately add a slice of swiss cheese to each pepper.