Stuffed Bell Peppers Southwest Style Sandra Lee, Semi-Homemade - cooking recipe

Ingredients

3 green bell peppers, halved, seeds removed
1/2 cup water
1 (1 lb) package ground pork sausage
1 (15 1/4 ounce) can corn, drained
1 (15 ounce) can black beans, drained
1 (14 1/2 ounce) can diced tomatoes
1 cup cooked rice
1/4 cup diced green onion
1 (1 1/4 ounce) envelope marinade (Southwest style flavor , divided, McCormick Grill Mates )
1 cup shredded monterey jack cheese

Preparation

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.