Stuffed Green Peppers

2 cans of Rotel diced tomatoes & green chilies
2 cups shredded Monterrey Jack cheese
1 ½ lb Italian Sausage
6 Bell Peppers
3 cups of rice

Preheat oven to 400 degrees. Prepare rice according to instructions. Remove the tops and seeds from the peppers and blanch them in boiling water for about 3-5 minutes. Remove them from the water and drain them. In a large skillet, cook sausage until browned and crumbled. Drain the grease and stir in the rice, the two cans of Rotel and add the cheese. Heat until the cheese is melted and then remove from the heat and divide the mixture into the prepared peppers.

Place the peppers in a baking dish and cook uncovered for 15 minutes.