1 14.5-ouncecan fire roasted diced tomatoeswith juice
1½cupsshredded Italian 5 Cheese Blenddivided
Preheat oven to 350 degrees Fahrenheit. Take out a 9x13 baking dish and set aside.
Slice peppers lengthwise down the middle and remove the seeds and ribs. Arrange in baking dish, cut side up.
Heat the olive oil in a frying pan over medium to medium-high heat.
Remove the sausage casings and cook with the onions and red pepper flakes until the sausage crumbles are browned. Add the garlic and cook for 1 additional minute. Remove from heat. Season with ground black pepper.
In a large mixing bowl, stir together the sausage mixture, white rice, diced tomatoes (do not drain them!), and ½ cup of the cheese.
Fill the pepper halves with this mixture--it's okay if it heaps a bit.
Bake uncovered for 30 minutes.
Sprinkle the remaining 1 cup shredded cheese over the tops of the peppers and bake uncovered for another 5 minutes.