Smoky Stuffed Peppers

Eatingwell/Tribune Content Agency Published December 12, 2013 at 12:00 a.m.
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Tribune Content Agency

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.

Smoky Stuffed Peppers

Serves 6

Active time: 35 minutes

Total time: 45 minutes


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 finely shredded smoked cheese, such as mozzarella, cheddar or Gouda, divided


Position rack in upper third of oven; preheat broiler.

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.

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.

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.

To make ahead: Cover and refrigerate for up to 3 days.

Recipe nutrition per serving: 292 calories; 11 grams fat (4 grams saturated, 0 grams monounsaturated); 43 milligrams cholesterol; 32 grams carbohydrate; 0 grams added sugars; 19 grams protein; 5 grams fiber; 636 milligrams sodium; and 457 milligrams potassium.

Nutrition bonus: Vitamin C, 232 percent daily value; and

vitamin A, 30 percent DV.

Exchanges: 1 1/2 starch, 1 vegetable and 3 lean meat.

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