There's something fun about stuffed peppers, and these were no different. For these guys I went with a little bit of a different take than normal. I used bell peppers, instead of the usual Anaheim peppers, and by slicing the tops off just below where the stem comes through I was able to pop the stem out and still maintain the top to go back on the peppers.
I stuffed the peppers with a mix of (left over) black beans and rice, cilantro chicken sausage and cheese. Once I had the stuffing done, I topped with a little more cheese and then put the "lids" back on. Into the oven they went at 425F for about 30 minutes (the peppers nicely charred and the cheese bubbly).
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