Sausage Pilaf Peppers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 182.9
- Total Fat: 8.8 g
- Cholesterol: 26.3 mg
- Sodium: 450.7 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 2.7 g
- Protein: 9.3 g
View full nutritional breakdown of Sausage Pilaf Peppers calories by ingredient
Introduction
From: The 4-ingredient Diabetes CookbookNonstick skillets will work fine in 350-degree temperatures, even with plastic handles. You may cover the handle with foil, if you like. Or use a small glass baking dish. From: The 4-ingredient Diabetes Cookbook
Nonstick skillets will work fine in 350-degree temperatures, even with plastic handles. You may cover the handle with foil, if you like. Or use a small glass baking dish.
Number of Servings: 4
Ingredients
-
4 Med. Green Bell Peppers
6 oz. 50% reduced-fat Pork Breakfast Sausage
3/4 Cup uncooked instant Brown Rice
2/3 cup Salsa
Directions
1. Preheat the oven to 350 degrees.
2. Slice the tops off of each pepper and discard the seeds and membrane, leaving the peppers whole.
3. Coat a large nonstick skillet with nonstick cooking spray and place over medium-high heat until hot. Add the sausage and cook until it's no longer pink, breaking up large pieces while stirring.
4. Remove from the heat and add the rice and all but 4 tablespoons salsa. Stir gently to blend.
5. Fill the peppers with equal amounts of the mixture and top each with 1 Tablespoon of salsa. Place the peppers in the skillet and cover tightly with foil. Bake 35 minutes or until the peppers are tender.
Makes 4 servings, 1 pepper each
exchanges: 1 Starch, 2 Vegetable, 2 Fat
Number of Servings: 4
Recipe submitted by SparkPeople user GRANPATTIE.
2. Slice the tops off of each pepper and discard the seeds and membrane, leaving the peppers whole.
3. Coat a large nonstick skillet with nonstick cooking spray and place over medium-high heat until hot. Add the sausage and cook until it's no longer pink, breaking up large pieces while stirring.
4. Remove from the heat and add the rice and all but 4 tablespoons salsa. Stir gently to blend.
5. Fill the peppers with equal amounts of the mixture and top each with 1 Tablespoon of salsa. Place the peppers in the skillet and cover tightly with foil. Bake 35 minutes or until the peppers are tender.
Makes 4 servings, 1 pepper each
exchanges: 1 Starch, 2 Vegetable, 2 Fat
Number of Servings: 4
Recipe submitted by SparkPeople user GRANPATTIE.