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Preheat the oven to 375F. Cut the Bell Pepper in half, top to bottom. Remove the seeds and ribs of the pepper then place onto the sheet pan. Fill each half of the pepper with half of the Sausage & Rice Filling.
Place the sheet pan with the stuffed peppers into the preheated oven and bake for 15 minutes. Remove the peppers from the oven and top with half of the Shredded Cheese Blend #1 and place back into the oven. Bake for approximately 10 - 15 more minutes, or until the peppers are soft and the cheese is melted.
While the cheese is melting on the peppers, add the Mixed Greens and Apple Cider Vinaigrette to the medium bowl and mix well.
When the peppers are done, place one pepper on each plate. Add the dressed greens to the plate and top with Goat Cheese Crumbles and the Dried Cranberries & Candied Walnuts.

Hearty Stuffed Peppers with Savory Rice & Sausage