Try this recipe for a smoky stuffed pepper

Eating WellDecember 17, 2013 

Smoky Stuffed Peppers.

KEN BURRIS/EATINGWELL

Turkey sausage and smoked cheese give a flavorful boost to this versatile, somewhat retro dinner. We’ve speeded it up by microwave-blanching the peppers and using instant brown rice. If possible, choose peppers that will stand upright.

EatingWell is a magazine and website devoted to healthy eating. Online at eatingwell.com.

Smoky Stuffed Peppers 6 large bell peppers, tops cut off, seeded 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 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 dish with 1/2 inch of water, cover and microwave on High until peppers are just softened, 7 to 10 minutes. Drain water and transfer peppers to a roasting pan.

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 rice is softened but still moist, 5 minutes. Remove from heat and let stand, covered, until rice absorbs remaining liquid, about 5 minutes.

STIR basil and half the cheese into rice mixture. Divide filling among the peppers, then top with the remaining cheese. Broil until cheese is melted, 2 to 3 minutes.

Yield: 6 servings Per serving: 292 calories; 11 g fat (4 g sat, 0 g mono); 43 mg cholesterol; 32 g carbohydrate; 0 g added sugars; 19 g protein; 5 g fiber; 636 mg sodium; 457 mg potassium

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