Stuffed peppers are one of my favorite dishes! They’re tasty, can be relatively healthy and are extremely versatile. You might remember this dolma pepper experience. There are dozens of other variations I’ve made over the years.
For this spicy version, I used leftover wild rice mixed with cooked hot Italian sausage and pepper jack cheese. Rub the outside with a little olive oil and salt before popping in a 350-400 degree oven. Cook until you see those little brown char spots on the side. I added extra cheese on the top when there was about 5 minutes left. Total cook time was about 40 minutes.