Turkey 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.

Makes 6 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 45 minutes

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

1. Position rack in upper third of oven; preheat broiler.
2. 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.
3. 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.
4. 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 INFORMATION: Per serving: 294 calories; 11 g fat (5 g sat, 0 g mono); 45 mg cholesterol; 32 g carbohydrate; 19 g protein; 5 g fiber; 533 mg sodium.

Nutrition bonus: Vitamin C (230% daily value), Vitamin A (30% dv), Fiber (20% dv), Calcium & Iron (15% dv).

MAKE AHEAD TIP: To make ahead: Cover and refrigerate for up to 3 days.

I LOVE this recipe.

Anonymous, Salem, MA

This recipe is awesome, I will definately make again. I made it for 2 and cut the peppers in half for easier stuffing and eating.

, Eagan, MN

Your concept is good, however you microwave destroying most of the nutrients and use instant rice. Shame on you.

, Atlanta, GA

This is one of my all-time favorite recipes. I've made it for my parents in Michigan, close friends in London and Chicago, and new friends here in Pittsburgh. This recipe is loved, the world over! It is absolutely worth a try!

Jill, Pittsburgh, PA