Sausage and Rice-Stuffed Peppers |
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Prep Time: 14 Minutes Cook Time: 25 Minutes |
Ready In: 39 Minutes Servings: 4 |
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We used brown rice because it has a higher fiber content, but you can substitute long-grain rice. Ingredients:
1/2 cup uncooked instant brown rice |
4 small green bell peppers |
cooking spray |
6 ounces 50%-less-fat bulk pork breakfast sausage |
1/2 cup chopped onion |
1/4 cup chopped fresh parsley |
1/4 cup ketchup |
1 teaspoon worcestershire sauce |
1/2 teaspoon ground cumin |
1/2 teaspoon hot sauce |
1/4 teaspoon salt |
1/4 teaspoon crushed red pepper |
1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese |
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. Cut tops off bell peppers; discard tops, seeds, and membranes. Place peppers, cut sides down, in an 11 x 7-inch baking dish coated with cooking spray; cover with plastic wrap. Microwave at HIGH 3 minutes or until peppers are crisp-tender.
3. Cook sausage and onion in a large nonstick skillet coated with cooking spray over medium-high heat until browned, stirring to crumble sausage. Add cooked rice, parsley, and next 6 ingredients.
4. Preheat oven to 350°.
5. Turn peppers over, and spoon about 1/2 cup sausage mixture into each pepper; sprinkle with cheese.
6. Bake at 350° for 15 minutes or until cheese melts and rice mixture is thoroughly heated.
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