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Smoky Stuffed Peppers

December 2005/January 2006, EatingWell Serves Two

Your rating: None Average: 4.5 (35 votes)

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.



READER'S COMMENT:
"This is now a family favorite! I love the turkey sausage. It really brings it all together. This is a delight. The peppers cook so well in the microwave and then putting them in the oven just gives them a browned finish! Great Recipe...
Smoky Stuffed Peppers

Makes: 6 servings

Active Time:

Total Time:

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

  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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days.

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.

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

Carbohydrate Servings: 2

Exchanges: 1.5 starch, 1 vegetable, 3 lean meat


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