Smoky Stuffed Peppers

294 calories; 11 g fat (5 g saturated fat, 0 g mono unsaturated fat); 45 mg cholesterol; 32 g carbohydrates; 19 g protein; 5 g fiber; 533 mg sodium; 418 mg potassium

Smoky Stuffed Peppers
Adapted from webmd.com
Smoky Stuffed Peppers

PREP TIME

35

minutes

TOTAL TIME

45

minutes

SERVINGS

6

servings

PREP TIME

35

minutes

TOTAL TIME

45

minutes

SERVINGS

6

servings

Adapted from webmd.com

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 cauliflower rice

  • 1

    cup chopped fresh basil

  • 1

    cup finely shredded smoked cheese, such as mozzarella, Cheddar or Gouda, divided

Directions

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.

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