Stuffed Bell Peppers w/Turkey Sausage, Onion, Mushroom & Potato
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 194.6
- Total Fat: 8.5 g
- Cholesterol: 20.6 mg
- Sodium: 410.2 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 5.0 g
- Protein: 8.7 g
View full nutritional breakdown of Stuffed Bell Peppers w/Turkey Sausage, Onion, Mushroom & Potato calories by ingredient
Introduction
Serve as a side or with rice for a main meal. Serve as a side or with rice for a main meal.Number of Servings: 8
Ingredients
-
1. 8 Bell Peppers (red, green, orange and yellow)
2. 1 package fresh mushrooms
3. 1 med Yellow Onion
4. 2 small baked potatoes
5. 1 jar Spaghetti Sauce (marina or other flavor)
6. 9 links Jimmy Dean Turkey Sausage (fully cooked)
7. 1 cup diced celery
8. 3 tbsp olive oil
9. 1 bunch cilantro
10. Salt and pepper to taste.
11. 1 tsp dried oregano
Tips
Can be prepared ahead and cooked day of in crock pot or covered baking dish.
Directions
1. Wash vegetables.
2. Bake potatoes until almost cooked.
3. Pluck cilantro leaves.
4. Dice mushrooms, onions, celery and potatoes.
5. Sautee mushrooms, onions, celery and potatoes.
6. Dice sausage links.
7. Mix together sausage, mushrooms, onions, celery, potatoes and seasonings with all but 1/2 cup spaghetti sauce.
8. If the peppers do not sit upright, slice a very thin slice off the bottom. Dice and add to sausage mixture.
9. Slice off the tops of the bell peppers; discard the seeds. Spoon the sausage mixture into the peppers.
10. Arrange the peppers upright in the slow cooker or covered baking dish and place the tops over the filling.
11. Cook, covered until the peppers are tender enough: approx. 30 minutes in oven or 5 hours on low in crock pot on low.
Serving Size: Makes 8 Stuffed Peppers
Number of Servings: 8
Recipe submitted by SparkPeople user SUEHUE16.
2. Bake potatoes until almost cooked.
3. Pluck cilantro leaves.
4. Dice mushrooms, onions, celery and potatoes.
5. Sautee mushrooms, onions, celery and potatoes.
6. Dice sausage links.
7. Mix together sausage, mushrooms, onions, celery, potatoes and seasonings with all but 1/2 cup spaghetti sauce.
8. If the peppers do not sit upright, slice a very thin slice off the bottom. Dice and add to sausage mixture.
9. Slice off the tops of the bell peppers; discard the seeds. Spoon the sausage mixture into the peppers.
10. Arrange the peppers upright in the slow cooker or covered baking dish and place the tops over the filling.
11. Cook, covered until the peppers are tender enough: approx. 30 minutes in oven or 5 hours on low in crock pot on low.
Serving Size: Makes 8 Stuffed Peppers
Number of Servings: 8
Recipe submitted by SparkPeople user SUEHUE16.