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    Smoky Stuffed Peppers

    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.


    • 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


    Step 1
    Position rack in upper third of oven; preheat broiler.
    Step 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.
    Step 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.
    Step 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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