Smoky Stuffed Peppers
Recipe: 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.
- 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 Gouda (or smoked mozzarella, smoked Cheddar), 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.
Make Ahead Tip: Cover and refrigerate for up to 3 days.
Number of servings (yield): 6
Inspired By: Smoky Stuffed Peppers
Per serving: 294 calories; 11 g fat (5 g sat, 0 g mono); 45 mg cholesterol; 32 g carbohydrates; 19 g protein; 5 g fiber; 533 mg sodium; 418 mg potassium.