Sausage & Rice-Stuffed Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
4 large (or 5 small) bell peppers, any color10 oz. Reduced Fat Jimmy Dean Sausage1 tsp oregano1 1/2 c. brown rice, cooked1 carrot, peeled, grated3/4 c. shredded cheese1/4 c. onion, chopped1 tsp garlic, minced1/8 tsp black pepper2 TB flaxseed meal
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.
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.
-------------------------------
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!
-----------------------------------
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.
Nutritional Info 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
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