Smoky Stuffed Peppers Recipe

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Smoky Stuffed Peppers

Pat DiMercurio


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.

★★★★★ 2 votes
25 Min
20 Min


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


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

About this Recipe

Course/Dish: Turkey
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy