Sausage-Mushroom Stuffed-Pepper Wedges

Sausage-Mushroom Stuffed-Pepper Wedges

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cup uncooked bulgur

  • OR

  • cup cracked wheat

  • cup boiling water

  • 2

    medium red bell peppers cut lengthwise into 4 wedges

  • 2

    medium green bell peppers cut lengthwise into 4 wedges

  • 2

    medium yellow bell peppers cut lengthwise into 4 wedges

  • 1

    cup water

  • 2

    teaspoons sugar

  • ¼

    teaspoon salt

  • teaspoon ground red pepper

  • 1

    (6-ounce) can tomato paste with garlic

  • Cooking spray

  • 1

    cup chopped onion

  • 12

    ounces light smoked turkey sausage diced

  • 2

    (8-ounce) packages cremini or button mushrooms chopped

  • 1

    teaspoon dried thyme

  • ¼

    teaspoon garlic powder

  • ¼

    teaspoon paprika

  • teaspoon white pepper

Directions

Preheat oven to 350º. Combine bulgur and 2/3 cup boiling water in a large bowl; cover bulgur, and let stand for 30 minutes. Cook pepper wedges in boiling water 2 minutes; drain well. Combine 1 cup water, sugar, salt, ground red pepper, and tomato paste in a small bowl. Place a large saucepan coated with cooking spray over medium-high heat until hot. Add onion, sausage, and mushrooms; sauté 8 minutes or until vegetables are tender and sausage is browned. Add thyme, garlic powder, paprika, and white pepper; cook 5 minutes, stirring constantly. Remove from heat; stir in bulgur and tomato-paste mixture. Arrange pepper wedges, skin sides down, in bottom of a 13 × 9-inch baking dish coated with cooking spray. Spoon sausage mixture into pepper wedges. Cover and bake at 350º for 30 minutes; uncover, and bake an additional 10 minutes. Serving Size: 4 stuffed pepper wedges


Nutrition

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