In a skillet, add olive oil(Affiliate Link) to hot pan and then add pork sausage without skin. Break it up with a wooden spoon until almost complete brown.
Add the packet of low sodium fajita and the water according to the packet. Mix well and cook for an additional 10 minutes until the water evaporates and is left with a thick sauce.
Cut the peppers in half and take out seeds and stem.
Place all of them in a nonstick cookie sheet(Affiliate Link). Only use the ones that are larger in size. It gives you more room to place the filling.
Add the filling to each pepper. Then, top with the shredded cheese of your choice.
Bake for 15-25 minutes or until the peppers are softened. Take out and let sit for 10 minutes if you want.
