Smoky Stuffed Peppers
6 large bell peppers, tops cut off, seeded

Green Peppers
  • 12 ounces hot Italian turkey sausage links, removed from casings
  • 1 1/2 cups reduced-sodium chicken broth
  • 4 plum tomatoes, chopped

2 cups instant brown rice

Minute Rice White Rice
  • 1 cup chopped fresh basil
  • 1 cup finely shredded smoked cheese, such as mozzarella, Cheddar or Gouda, divided

  • Position rack in upper third of oven; preheat broiler.
  • Place peppers cut-side down in a large microwave-safe dish. Fill the dish with 1/2 inch of water, cover and microwave on High until the peppers are just softened, 7 to 10 minutes. Drain the water and transfer the peppers to a roasting pan.
  • Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Stir in broth, tomatoes and rice; increase heat to high and bring to a simmer. Cover, reduce heat to medium-low and simmer until the rice is softened but still moist, 5 minutes. Remove from the heat and let stand, covered, until the rice absorbs the remaining liquid, about 5 minutes.
  • Stir basil and half the cheese into the rice mixture. Divide the filling among the peppers, and then top with the remaining cheese. Broil until the cheese is melted, 2 to 3 minutes.

Nutrition information
  • Per serving: 292 calories; 11 g fat(4 g sat); 5 g fiber; 32 g carbohydrates; 19 g protein; 29 mcg foliate; 43 mg cholesterol; 6 g sugars; 0 g added sugars; 1453 IU vitamin A; 139 mg vitamin C; 143 mg calcium; 2 mg iron; 636 mg sodium; 457 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1.5 starch, 1 vegetable, 3 lean meat