Step 1

Bring a pot of salted water to boil.

Step 2

Add peppers and blanch them until they are slightly tender.

Step 3

Remove peppers from water and carefully dry them with a paper towel. Set aside.

Step 4

In a medium-size pot, stir together rice, broth, butter, and thyme.

Step 5

Bring to a boil.

Step 6

Immediately reduce heat to a simmer, cover, and cook for 15-20 minutes or until water is absorbed. (careful not to overcook)

Step 7

Remove rice from heat, uncover and fluff the rice. Set aside.

Step 8

Heat a large, deep skillet greased with olive oil.

Step 9

Add onions and cook until tender.

Step 10

Add garlic and cook until fragrant.

Step 11

Add ground sausage and cook until done.

Step 12

Drain grease.

Step 13

Stir in rice, Rotel tomatoes, parsley, and Colby jack cheese.

Step 14

Taste and add seasonings if needed (mixture will taste a bit salty but the peppers will balance it out)

Step 15

Stuff peppers generously with filling.

Step 16

Place peppers in a 9x13 casserole dish.

Step 17

Sprinkle the tops with cheddar cheese and mozzarella.

Step 18

Bake at 350 F. for 20- 25 minutes or until cheese is melted and peppers are fork-tender.

Step 19

Garnish with additional parsley if desired.

Step 20

Serve immediately.