Stuffed Peppers with Rice, Red Beans and Cheese

Step 1 Heat oven to 350°F. Add sausage to medium pot over medium-high heat. Cook, breaking up sausage into small crumbles with wooden spoon, until browned and cooked through, about 8 minutes; transfer sausage to plate. Add 4 cups water to same pot; bring to boil, scraping up any stuck bits from bottom of pot. Stir in rice, 1 tbsp. olive oil and salt; return water to boil. Cover pot; reduce heat to low. Simmer, covered, until rice is tender and water is absorbed, about 25 minutes. Stir in small red beans in sauce, 1 cup cheese and reserved sausage. Step 2 Meanwhile, transfer pepper halves to foil-lined baking dish. Brush peppers, inside and out, with remaining olive oil. Bake until just tender, about 15 minutes. Step 3 Spoon rice and bean mixture into cooked peppers, mounding rice at the top; sprinkle with remaining cheese. Bake, uncovered, until cheese melts, about 10 minutes. Serve.