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

Recipe by Oxmoor House January 2006

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Recipe Summary

prep:
14 mins
cook:
25 mins
total:
39 mins
Yield:
4 servings (serving size: 1 stuffed pepper)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions, omitting salt and fat.

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  • . 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.

  • . 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.

  • . Preheat oven to 350°.

  • . Turn peppers over, and spoon about 1/2 cup sausage mixture into each pepper; sprinkle with cheese.

  • . Bake at 350° for 15 minutes or until cheese melts and rice mixture is thoroughly heated.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

274 calories; fat 11.8g; saturated fat 4.9g; protein 13.8g; carbohydrates 28.2g; cholesterol 40mg; iron 1.8mg; sodium 725mg; calories from fat 39%; fiber 2.8g; calcium 129mg.
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