Sausage and Rice-Stuffed Peppers

We used brown rice because it has a higher fiber content, but you can substitute long-grain rice.

Yield: 4 servings (serving size: 1 stuffed pepper)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 274
  • Fat: 11.8g
  • Saturated fat: 4.9g
  • Protein: 13.8g
  • Carbohydrate: 28.2g
  • Cholesterol: 40mg
  • Iron: 1.8mg
  • Sodium: 725mg
  • Calories from fat: 39%
  • Fiber: 2.8g
  • Calcium: 129mg


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