Stuffed peppers

4 large green bell peppers
3/4 lb. hot Italian sausage
1 Tbsp. tomato paste
1/4 c. long grain brown and wild rice mix
1 jar Classico spicy tomato and basil sauce
1/2 c. shredded cheese

Heat 3/4 c. water to a boil and add rice. Stir, reduce heat to simmer, and cook for 30-40 minutes until tender. Meanwhile, cook the sausage. Right before you pull the sausage off the stove, add the tomato paste and cook for an additional minute. Cut off the top of the bell peppers, clean out the seeds and ribs, and trim the bottom so they stand up straight, if necessary. Pour half the jar of pasta sauce in an 8x8 pan. Put the peppers in the pan, cut side up. In a small bowl (or the rice pot), mix the rice and sausage. Fill each pepper about halfway. Put in 1-2 Tbsp. tomato sauce and 1 Tbsp. shredded cheese. Fill the peppers with the rest of the mixture. Top with 1-2 Tbsp. tomato sauce, and pour the rest of the sauce in the pan. Bake in a 400 degree oven for about 30 minutes. Pull from the oven and top with an additional 1 Tbsp. cheese. Bake until cheese is golden brown (an additional 5-10 minutes).