Smoky Stuffed Peppers
http://www.eatingwell.com/recipes/smoky_stuffed_peppers.html
From EatingWell: December 2005/January 2006, EatingWell Serves TwoTurkey sausage and smoked cheese give a flavorful boost to this versatile, somewhat retro dinner. We've speeded it up by microwave-blanching the peppers and using instant brown rice. If possible, choose peppers that will stand upright.
6 servings | Active Time: 35 minutes | Total Time: 45 minutes
Ingredients
- 6 large bell peppers, tops cut off, seeded
- 12 ounces hot Italian turkey sausage links, removed from casings
- 1 1/2 cups reduced-sodium chicken broth
- 4 plum tomatoes, chopped
- 2 cups instant brown rice
- 1 cup chopped fresh basil
- 1 cup finely shredded smoked cheese, such as mozzarella, Cheddar or Gouda, divided
Preparation
- Position rack in upper third of oven; preheat broiler.
- Place peppers cut-side down in a large microwave-safe dish. Fill the dish with 1/2 inch of water, cover and microwave on High until the peppers are just softened, 7 to 10 minutes. Drain the water and transfer the peppers to a roasting pan.
- Meanwhile, cook sausage in a large nonstick skillet 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; increase heat to high and bring to a simmer. Cover, reduce heat to medium-low and simmer until the rice is softened but still moist, 5 minutes. Remove from the heat and let stand, covered, until the rice absorbs the remaining liquid, about 5 minutes.
- Stir basil and half the cheese into the rice mixture. Divide the filling among the peppers, then top with the remaining cheese. Broil until the cheese is melted, 2 to 3 minutes.
Nutrition
Per serving : 294 Calories; 11 g Fat; 5 g Sat; 0 g Mono; 45 mg Cholesterol; 32 g Carbohydrates; 19 g Protein; 5 g Fiber; 533 mg Sodium; 418 mg Potassium
2 Carbohydrate Serving
Exchanges: 1.5 starch, 1 vegetable, 3 lean meat
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 3 days.