smoky stuffed peppers
(2 ratings)
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This recipe comes from "Eating Well, Serves Two" cookbook. I've made it many times, but especially like using red or yellow 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.
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(2 ratings)
yield
2 serving(s)
prep time
25 Min
cook time
20 Min
method
Bake
Ingredients For smoky stuffed peppers
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2 lgbell peppers, tops cut off and seeded
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4 ozhot italian turkey sausage, removed from casing (about 4 oz)
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3/4 creduced sodium chicken broth
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1 lgplum tomato, chopped
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2/3 cinstant brown rice
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1/3 cchopped fresh basil
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1/3 cfinely shredded smoked cheese, such as mozzarella, provolone or cheddar, divided
How To Make smoky stuffed peppers
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1Position rack in upper third of oven, preheat broiler
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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.
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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.
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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
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5Nutritionals: 296 cal. 11 g. fat 45 mg. cholesterol 32 g. carbohydrate 19 g. protein 5 g. fiber 549 mg sodium 393 mg potassium
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