Prep Time
14 Mins
Cook Time
25 Mins
4 servings (serving size: 1 stuffed pepper)

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

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

. Preheat oven to 350°.

Step 5

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

Step 6

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

Oxmoor House Healthy Eating Collection

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