Jasmine Rice Stuffed Peppers
- Number of Servings: 4
Ingredients
4 Bell Peppers (Orange tastes the best)1/2 cup chopped onion2 garlic cloves, minced1 Jalapeno, minced1/2 cup uncooked jasmine rice1 cup chicken broth (I used vegetable broth)2 cup tomato sauce1/2 cup parmesan cheese (I used shredded Cheddar cheese)1/4 tsp pepper1 egg, beaten (I used 1/4 cup of Egg Beaters)3/4 lb ground turkey sausage
-Preheat oven to 400°
-Cut peppers in half lengthwise and remove seeds.
-Over med-high heat; saute onion, garlic and jalapeno for 5min. Add rice and cook for 2 more min.
-Add broth and bring to boil. Simmer 10 min, remove from heat and cool.
-Add 1 cup tomato sauce, ¼ cup cheese and remaining ingredients. Mix and scoop into peppers.
-Top with tomato sauce, cover and bake at 400° for 45 min.
-Uncover and sprinkle with cheese. Bake until cheese melts.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ANNIEAROMA.
-Cut peppers in half lengthwise and remove seeds.
-Over med-high heat; saute onion, garlic and jalapeno for 5min. Add rice and cook for 2 more min.
-Add broth and bring to boil. Simmer 10 min, remove from heat and cool.
-Add 1 cup tomato sauce, ¼ cup cheese and remaining ingredients. Mix and scoop into peppers.
-Top with tomato sauce, cover and bake at 400° for 45 min.
-Uncover and sprinkle with cheese. Bake until cheese melts.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ANNIEAROMA.
Nutritional Info Amount Per Serving
- Calories: 315.2
- Total Fat: 11.5 g
- Cholesterol: 75.0 mg
- Sodium: 1,062.1 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 4.2 g
- Protein: 25.9 g
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