Turkey Cajun Stuffed Bell Peppers

Ingredients: 

1 C. Rotel Tomatoes (Mild or Original per your Preference)
1 Tbsp. Salt
6 Med. Green Bell Peppers
1 lb. Italian Style Turkey Breakfast Sausage ~ OR~ 1/2 lb. Italian Style Turkey Breakfast Sausage & 1/2 lb. Italian Turkey Sausage Links (diced or sliced & quartered)
1/4 C. Hot Water
1 Med. Onion - Chopped
3 C. Cooked Rice (any kind) - (1 C. Uncooked)
1 Tsp. Salt (Additional)
1/2 Tsp. Black Pepper
1/4 to 1/2 Tsp (per your preference) Tony Chachere's  Original Creole Seasoning

Directions: 

1. Measure out 1 cup Rotel Tomatoes and set aside. Pre-heat oven to 350 F.

2. Bring a large pot of water and 1 Tbsp salt to a boil. Prep the peppers by cutting around the stem on the top and removing. Remove as many of the seeds as possible without cutting into the bottoms or sides of the peppers and carefully drop the peppers into the boiling water. Bring back to a boil, and boil the peppers for 5 minutes. Remove and drain.

3. Cook the Turkey Sausage (grounding like Hamburger meat) in a large skillet over medium-high heat until it is browned, then add the hot water. (You can also cook the diced sausage links with the crumbled/ground Turkey Breakfast Sausage - if you are using both).Cook until the water evaporates, about 5 minutes, then add the Rotel and onion. Cook for 10 minutes, stirring often.

4. Stir the cooked rice and additional salt, black pepper and Tony Chachere's Creole Seasoning into the meat mixture and stir to combine. Remove from the heat and stuff the peppers with the meat mixture.

5. Put the stuffed peppers into a baking pan that holds them snugly, and bake in the preheated oven, uncovered, for 30 minutes.