Makeover Sausage-Stuffed Peppers Recipe

Makeover Sausage-Stuffed Peppers Recipe
Makeover Sausage-Stuffed Peppers Recipe photo by Taste of Home
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Makeover Sausage-Stuffed Peppers Recipe

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When I tried this makeover version of stuffed peppers, I was surprised how much I enjoyed it. I don't usually like them, but my husband loves them. We preferred them with yellow and red bell peppers instead of green.
MAKES:
4 servings
TOTAL TIME:
Prep: 45 min. Bake: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 45 min. Bake: 40 min.

Ingredients

  • 2 cups instant brown rice
  • 4 medium green peppers
  • 3/4 pound Italian turkey sausage links, casings removed
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 shallot, chopped
  • 1 tablespoon reduced-sodium soy sauce
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup shredded cheddar cheese

Directions

Cook rice according to package directions. Meanwhile, cut tops from peppers; chop tops, discarding stems, and set aside. Remove seeds from peppers.
In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
In a large skillet, cook the sausage, onion, celery, shallot and chopped green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the rice, soy sauce, chili powder, garlic powder and cayenne. Spoon into peppers. Place in an 8-in. square baking dish coated with cooking spray.
Cover and bake at 350° for 35-40 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
Originally published as Makeover Sausage-Stuffed Peppers in Healthy Cooking Annual Recipes Annual 2014

Nutritional Facts

1 stuffed pepper: 359 calories, 11g fat (4g saturated fat), 46mg cholesterol, 621mg sodium, 47g carbohydrate (6g sugars, 5g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 2 vegetable.

  • 2 cups instant brown rice
  • 4 medium green peppers
  • 3/4 pound Italian turkey sausage links, casings removed
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 shallot, chopped
  • 1 tablespoon reduced-sodium soy sauce
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup shredded cheddar cheese
  1. Cook rice according to package directions. Meanwhile, cut tops from peppers; chop tops, discarding stems, and set aside. Remove seeds from peppers.
  2. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
  3. In a large skillet, cook the sausage, onion, celery, shallot and chopped green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the rice, soy sauce, chili powder, garlic powder and cayenne. Spoon into peppers. Place in an 8-in. square baking dish coated with cooking spray.
  4. Cover and bake at 350° for 35-40 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
Originally published as Makeover Sausage-Stuffed Peppers in Healthy Cooking Annual Recipes Annual 2014

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