Sausage Stuffed Bell Peppers

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2 cups cooked white rice

6 bell peppers, red or green

1 lb. Italian Sausage

1 –14.5 oz. can diced tomatoes with green chilies

2 cups shredded Monterey Jack cheese

Preheat oven to 400°F

Prepare Rice

Remove tops and seeds from bell peppers, leaving a whole hollow pepper.

Blanch* peppers in boiling water 5 minutes. Remove and drain.

Remove casing from sausage. In a large skillet, break up and brown sausage until no longer pink. Drain fat.

Mix in tomatoes and rice. Heat through.

Mix in cheese. Heat until melted.

Divide mixture into prepared peppers.

Place peppers in 8 x 8 inch baking pan.

Bake for 15 minutes

Serves 6

Can be made with low fat Italian Turkey Sausage and/or light or low fat cheese.

*To blanch is a method to quickly partially cook that conserves the nutrients. Simply immerse in enough boiling water to completely cover.

 

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