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Smoky Stuffed Peppers

Smoky Stuffed Peppers

WebMD Recipe from EatingWell.com

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.

Ingredients
Prep: 15 minutes | Cook: 20 minutes | Total Time: 35 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
  • plum tomatoes, chopped
  • 2 cups
    instant brown rice
  • 1 cup
    chopped fresh basil
  • 1 cup
    smoked cheese, such as mozzarella, cheddar or Gouda, finely shredded, divided
Instructions
  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.
Nutritional Information

Makes: 6 servings
  • Calories294
  • Fat11 g
    • Saturated fat5 g
  • Cholesterol45 mg
  • Carbohydrates32 g
    • Dietary fiber5 g
  • Protein19 g
  • Sodium533 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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