Red Bells with Turkey Sausage

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 161
  • Fat: 7.1g
  • Saturated fat: 2.3g
  • Protein: 11.9g
  • Carbohydrate: 13.1g
  • Cholesterol: 42mg
  • Iron: 1.1mg
  • Sodium: 525mg
  • Calories from fat: 39%
  • Fiber: 2.5g
  • Calcium: 104mg


  • 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


  1. Bring water to a boil in a large saucepan; add peppers, and cook 4 minutes, turning frequently. Drain peppers; set aside.
  2. Preheat oven to 350°.
  3. Remove casings from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned; remove and set aside.
  4. 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.
  5. Spoon mixture evenly into peppers; place peppers in an 8 x 4-inch loaf pan. Bake at 350° for 25 minutes.
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