• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add rice, 3/4 cup water (11/2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in step 4.

• Meanwhile, halve bell peppers lengthwise; remove stems and seeds. • Place bell peppers on a baking sheet and drizzle each half with oil; rub to coat. Season with salt and pepper. Arrange cut sides down. Roast 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. • Add celery and scallion whites; cook, stirring, until veggies are slightly softened and sausage is cooked through, 2-3 minutes. • Season with half the Cajun Spice Blend (all for 4 servings), salt, and pepper; cook, stirring, until fragrant, 30-60 seconds more. Swap in chicken sausage for pork sausage. (No need to remove the casing— there is none!)

• Add stock concentrate and 1⁄3 cup water (1/2 cup for 4 servings) to pan with sausage mixture; simmer, stirring occasionally, 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 stuffed peppers and extra filling to a small baking dish.) Evenly sprinkle with pepper jack.

• Bake stuffed peppers on middle rack until cheese melts, 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.

• Divide remaining filling between plates and top with stuffed peppers. Drizzle with hot sauce crema and garnish with scallion greens. Serve with any remaining hot sauce on the side.