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.
Ingredients
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6 large bell peppers, tops cut off, seeded
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12 ounces hot Italian turkey sausage links, removed from casings
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1 1/2 cups reduced-sodium chicken broth
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4 plum tomatoes, chopped
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2 cups instant brown rice
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1 cup chopped fresh basil
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1 cup finely shredded smoked cheese, such as mozzarella, Cheddar or Gouda, divided
Directions
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.
Tip:
MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.
Nutrition information
Calories 294, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 45 mg, Sodium 533 mg, Carbohydrate 32 g, Fiber 5 g, Protein 19 g, Potassium 418 mg. Daily Values: Vitamin A 30%, Vitamin C 230%, Calcium 15%, Iron 15%. Exchanges: Starch 1.5,Vegetable 1,Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet
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