Remove hot Italian sausage from its casing.

In a large saucepan, brown the sausage and drain the fat.

Add water, olive oil, and Zatarain's Black Beans & Rice mix to the saucepan.

Bring the mixture to a boil and stir.

Cover the saucepan and simmer over low heat for 25 minutes.

Remove the saucepan from the heat.

While the rice is cooking, cut the bell peppers in half from the stem to the bottom, leaving the stem intact but sliced in two.

Remove the ribs and seeds from the bell peppers.

Spoon the black bean mixture into the pepper cavities in even portions.

Place the stuffed bell peppers on a baking sheet.

Bake in a preheated oven for 40 minutes.

After 35 minutes, remove the peppers from the oven.

Top the stuffed bell peppers with grated Colby-Monterey Jack cheese.

Finish baking until the cheese is melted.