Spicy Stuffed Peppers

A group of us at work like to try making different recipes and bring the "experiments" in for lunch the next day.  One of the recipes I've made has been a pretty consistent hit, and I often get asked for the recipe.  So instead of writing it up again, I'll just post it here :-)  This is the first recipe I've ever written up so I apologize for not knowing the amounts of some stuff.

Spicy Stuffed Peppers

- 1 big can of pre-made spaghetti sauce (I've used Kroger's, but I bet I could find something better at Whole Foods)
- 1 lb Spicy Italian Sausage
- 2 Jalapeno Peppers
- 2 Serrano Peppers
- 2 Cups Instant White Rice
- 8 Bell Peppers (I usually get a variety of colors)
- Grated Parmesan (about a cups worth I guess)
- Shredded Cheddar Cheese (enough to top eight peppers)

Preheat the oven to 350 degrees.

In a large sauce pan, brown the sausage until it is cooked through.  While sausage is cooking, dice up the jalapeno and serrano peppers.  Also cook the instant white rice in either the microwave or stove top.  Once the sausage is cooked, add the spaghetti sauce, diced jalapeno / serrano peppers, and the white rice.  Stir until mixed and simmer on low heat.

While sauce is simmering, cut open the tops of each of the 8 bell peppers removing the stems and empty out the seeds.  Arrange them in a baking pan with the cut end up.

With the sauce, add the parmesan cheese.  I usually just keep sprinkling cheese until the entire pan is white - I have no idea how much cheese that takes.  Mix.

With a spoon, scope the sauce mixture into each of the bell peppers.  I use a knife to really press it in.  Once each pepper is filled, add a pinch of the shredded cheddar to the top of each pepper.

Cook in oven for 30-45 minutes or until cheddar is cheese is bubbling.  Serve!