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Foodie 411

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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
4
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

Position rack in upper third of oven; preheat broiler.
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.
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.
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.

Reviewed July 16, 2012