Smoky Stuffed Peppers
I don't often buy turkey sausage and found that soy crumbles,(Morningstar Farms) works wonderfully. Using vegetable broth with the crumbles makes it a very good vegetarian dish. I just add the crumbles to the rice after it's been cooked, since the crumbles really don't need frying.
If you use a glass baking dish to precook the peppers, you can use the same thing for broiling and eliminate a pan.
- 2 large
- bell peppers, tops cut off and seeded
- 4 oz
- hot italian turkey sausage, removed from casing (about 4 oz)
- 3/4 c
- reduced sodium chicken broth
- 1 large
- plum tomato, chopped
- 2/3 c
- instant brown rice
- 1/3 c
- chopped fresh basil
- 1/3 c
- finely shredded smoked cheese, such as mozzarella, provolone or cheddar, divided
How to Make Smoky Stuffed Peppers
- 1Position rack in upper third of oven, preheat broiler
- 2Place peppers cut-side down in a large microwave-safe dish. Fill dish with 1/2 inch water, cover and microwave on High until the peppers are tender-crisp, 7-10 minutes. drain water and transfer the peppers to a roasting pan.
- 3meanwhile, cook sausage in a large saucepan over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Stir in broth, tomatoes and rice; bring to a simmer, scraping up any brown bits with the spoon. Cover and reduce heat to medium-low and simmer until the rice is softened but still moist, about 10 minutes.
- 4Stir basil and half the cheese into the rice mixture. Divide the filling between the peppers, then top with the remaining cheese. Broil until the cheese has melted, 2-3 minutes
- 5Nutritionals: 296 cal.
11 g. fat
45 mg. cholesterol
32 g. carbohydrate
19 g. protein
5 g. fiber
549 mg sodium
393 mg potassium