Sausage And Rice-Stuffed Peppers Recipe

Name: Sausage And Rice-Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 350u00b0.
5
. Turn peppers over, and spoon about 1/2 cup sausage mixture into each pepper; sprinkle with cheese.
6
. Bake at 350u00b0 for 15 minutes or until cheese melts and rice mixture is thoroughly heated.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup uncooked instant brown rice, 4 small green bell peppers, Cooking spray, 6 ounces 50%-less-fat bulk pork breakfast sausage, and more.

Yes, Sausage And Rice-Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage And Rice-Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions