Bell peppers stuffed with savory fire-roasted tomatoes, sausage, and rice. |
Ingredients
- Cooking spray
- 8 whole bell peppers
- 1 pound ground Italian turkey sausage, spicy or sweet
- 1 ½ cups cooked whole-grain rice
- One (15-ounce) can fire-roasted diced tomatoes with juice
- 1 cup reduced-fat cheese, shredded
- ¼ cup cilantro or green onions, chopped, optional
Instructions
- Preheat oven to 375 F.
- Spray large baking dish with cooking spray.
- Remove stems from bell peppers, slice off tops and set aside, remove seeds.
- Arrange bell peppers upright in baking dish and bake about 10 minutes until tender.
- While baking, dice bell pepper tops.
- Over medium-high heat, cook sausage in a large pan, breaking apart it as it cooks. As sausage starts to brown, add diced peppers and continue cooking until browned, about 6 minutes.
- Remove bell peppers from oven. Set aside.
- Using slotted spoon, transfer sausage mixture to large bowl.
- Add cooked whole-grain rice, canned tomatoes with juice, and ½ of the shredded cheese. Mix gently.
- Spoon mixture into the cooked peppers a little at a time to prevent peppers from splitting.
- Top with remaining cheese.
- Return to oven and bake for 15 minutes.
- Remove from oven and garnish with cilantro or green onions, if using. Serve.
Notes
Change it Up
- Swap the sausage, use lentils or ground beef, turkey, or chicken.
- Use different flavors of canned diced tomatoes such as chili style or Italian style.
- Add a mix of sautéed corn, diced eggplant, zucchini, and summer squash.
- Try with other cooked whole grains like millet, quinoa, barley, or farro.
Nutrition
Serving: 1 stuffed pepperCalories: 231calCarbohydrates: 27gProtein: 18gFat: 6gSaturated Fat: 2gCholesterol: 30mgSodium: 492mgFiber: 3g