Stuffed Red Peppers with Tomato-Basil Sauce
- Number of Servings: 6
Ingredients
6 sweet, red, yellow or orange peppers4 links, low sodium Italian sausages2 medium onions chopped2 cups cooked Minute Rice, Brown 1 1/2 cups drained canned or chopped fresh tomatoes1/2 cup tomato sauce1 tbsp Worcestershire sauce1 tsp salt1 cup Tomato Basil Sauce, Hunts
Slice top off each pepper: chop tops and save to add to filling. Remove core, seeds and white membranes from peppers. Blanch peppers in boiling water for 3 minutes; drain and set aside.
In large skillet, cook the meat out of the 4 sausage links, onion and chopped pepper until meat is browned and onions are tender. Drain off any fat. Stir in cooked brown rice, tomatoes, tomatoe sauce, Worcestershire and salt: simmer for 5 minutes.
Spoon meat mixture into peppers. (Recipe ay be prepared ahead to this point and refrigerated or frozen.)
Bake in 350 F/180 C oven for 20 minutes or until hot. Serve with hot Tomato-Basil Sauce to spoon over.
Number of Servings: 6
Recipe submitted by SparkPeople user HEALTHIERNOW1.
In large skillet, cook the meat out of the 4 sausage links, onion and chopped pepper until meat is browned and onions are tender. Drain off any fat. Stir in cooked brown rice, tomatoes, tomatoe sauce, Worcestershire and salt: simmer for 5 minutes.
Spoon meat mixture into peppers. (Recipe ay be prepared ahead to this point and refrigerated or frozen.)
Bake in 350 F/180 C oven for 20 minutes or until hot. Serve with hot Tomato-Basil Sauce to spoon over.
Number of Servings: 6
Recipe submitted by SparkPeople user HEALTHIERNOW1.
Nutritional Info Amount Per Serving
- Calories: 223.8
- Total Fat: 6.9 g
- Cholesterol: 14.3 mg
- Sodium: 915.1 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 6.3 g
- Protein: 6.8 g
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