Cajun Pork Sausage Stuffed Peppers

• Place bell peppers on a baking sheet and drizzle each half with oil; rub to coat. Season with salt and pepper, then arrange cut sides down. • Roast on middle rack until browned and softened, 18-20 minutes. • Meanwhile, finely dice celery. Trim and thinly slice scallions, separating whites from greens.

• Remove sausage* from casing; discard casing. • Heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned, 4-5 minutes. • Stir in celery and scallion whites; cook, stirring, until veggies are slightly softened and sausage is cooked through, 2-3 minutes. • Stir in half the Cajun Spice (all for 4 servings) and season with salt and pepper; cook until fragrant, 30-60 seconds more.

• Add stock concentrate and 1/3 cup water (½ cup for 4 servings) to pan with sausage mixture; simmer until slightly thickened, 1-2 minutes. • Add cooked rice; stir until thoroughly combined. Turn off heat. • Once bell peppers are done, remove from oven. Carefully flip and stuff each half with as much filling as will fit. • Place stuffed peppers in pan with remaining filling, nestling each into mixture. (TIP: If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed pepper halves in there.) Evenly sprinkle with pepper jack.

• Bake stuffed peppers on middle rack until cheese has melted, 3-4 minutes. • Meanwhile, in a small bowl, combine sour cream with hot sauce to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency.