Red Bells with Turkey Sausage

Oxmoor House
2 servings (serving size)


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8 cups water
2 large red bell peppers, seeded and cored
6 ounces hot Italian turkey sausage (about 2 links)
1 teaspoon vegetable oil
3/4 cup chopped onion
1 garlic clove, chopped
1/4 cup chopped celery (about 1 rib)
1/2 cup hot cooked rice
1/3 cup (1.3 ounces) reduced-fat shredded sharp Cheddar cheese
1 tablespoon chopped parsley
1/4 teaspoon salt
1/4 teaspoon black pepper


Prep: 13 Minutes
Cook: 37 Minutes

Bring water to a boil in a large saucepan; add peppers, and cook 4 minutes, turning frequently. Drain peppers; set aside.

Preheat oven to 350°.

Remove casings from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned; remove and set aside.

Add oil to pan; place over medium-high heat. Add onion, garlic, and celery, and sauté 3 minutes or until tender. Stir in rice and next 4 ingredients.

Spoon mixture evenly into peppers; place peppers in an 8 x 4-inch loaf pan. Bake at 350° for 25 minutes.

Created date

March 2010

Nutritional Information

Calories 161
Fat 7.1 g
Satfat 2.3 g
Protein 11.9 g
Carbohydrate 13.1 g
Cholesterol 42 mg
Iron 1.1 mg
Sodium 525 mg
Caloriesfromfat 39 %
Fiber 2.5 g
Calcium 104 mg