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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

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Smoky Stuffed Peppers 0 Picture


  • 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


Servings 6
Preparation time 35mins
Cooking time 45mins
Adapted from


Step 1

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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