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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 218.5
  • Total Fat: 13.5 g
  • Cholesterol: 37.6 mg
  • Sodium: 312.2 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 3.4 g
  • Protein: 11.7 g

View full nutritional breakdown of Sausage & Rice-Stuffed Bell Peppers calories by ingredient
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Sausage & Rice-Stuffed Bell Peppers

Submitted by: WANT2BEFITBY40

Introduction

This is such a versatile stuffing. I use it to stuff bell peppers, zucchini, mushrooms and tomatoes. It's really good! This is such a versatile stuffing. I use it to stuff bell peppers, zucchini, mushrooms and tomatoes. It's really good!
Number of Servings: 5

Ingredients

    4 large (or 5 small) bell peppers, any color
    10 oz. Reduced Fat Jimmy Dean Sausage
    1 tsp oregano
    1 1/2 c. brown rice, cooked
    1 carrot, peeled, grated
    3/4 c. shredded cheese
    1/4 c. onion, chopped
    1 tsp garlic, minced
    1/8 tsp black pepper
    2 TB flaxseed meal

Directions

Cut peppers in half, deseed. Steam peppers 5 minutes to soften.

Cook sausage. Add onion and garlic; cook 2-3 min. Stir in rice, grated carrot and cheese.

Place peppers on baking dish, fill each pepper halve with rice mixture. Cover with foil. Bake at 375* for 25-30 minutes til tender.

Serve with tomato sauce if desired.

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My favorite way to make this, is to substitute the bell pepper with zucchini. It is SOOO good that way. You cut the zuch in half. Scrap out the insides, leaving about a fourth of an inch of the shell. Then fill with stuffing and bake accordingly.

This stuffing is also good in button mushrooms!
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FYI........the flaxseed meal can be left out. I add it to recipes to add a little extra nutritional value. (Flaxseed is high in Omego 3's.)

Number of Servings: 5

Recipe submitted by SparkPeople user WANNYBESKINNY36.






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Member Ratings For This Recipe

  • My husband and I both like this. I used pre-cooked italian chicken sausage. Next time I might try ground turkey or something different since the end result was pretty spicy. But all in all this was a tasty recipe! - 10/11/10

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