Any variety of frozen hash browns will work in this dish.
2 large green bell peppers
1/4 pound turkey kielbasa, cut into 1/2-inch pieces
2 cups frozen hash brown potatoes with onions and peppers (such as Ore-Ida Potatoes O'Brien)
1/4 cup sliced green onions
1/4 teaspoon hot pepper sauce
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
1/4 cup fat-free sour cream
How to Make It
Preheat oven to 350°.
Cut bell peppers in half lengthwise; discard seeds and membranes. Arrange halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until crisp-tender; drain. Return peppers to pie plate.
Heat a medium nonstick skillet over medium heat. Add kielbasa; sauté 2 minutes. Add potatoes; sauté 3 minutes or until thoroughly heated. Stir in onions and pepper sauce. Divide sausage mixture evenly among the pepper halves; top each pepper half with 2 tablespoons cheese. Bake at 350° for 10 minutes or until cheese melts. Top each pepper half with 1 tablespoon sour cream.