Unstuffed Peppers
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 301.0
- Total Fat: 17.4 g
- Cholesterol: 40.0 mg
- Sodium: 788.3 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 2.1 g
- Protein: 14.8 g
View full nutritional breakdown of Unstuffed Peppers calories by ingredient
Introduction
5 ingredient meal from Rachel Ray Mag. Very tasty and makes a lot, 6 big servings. I served it with green beans and a salad. 5 ingredient meal from Rachel Ray Mag. Very tasty and makes a lot, 6 big servings. I served it with green beans and a salad.Number of Servings: 6
Ingredients
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1 lb. Italian Sweet Sausage (or sub. turkey sausage)
1 Box Rice-a-roni long-grain wild rice
1 Tbs. EVOO
2 Green Bell Peppers, chopped
1 Red Onion, chopped
10 oz. White Mushrooms, sliced
Tips
You could easily add more veggies in, like some zucchini or red peppers. You may need to add your favorite seasoning mix, I added Trader Joes Everday Seasoning to the meat and veggies.
Directions
In a large saucepan, bring 2 cups of water, the rice, and 1/2 teaspoon salt to boil. Cover the pan, lower the heat and simmer until tender, about 20-25 min. Remove from heat and let stand, covered, for about 10 min. note- I left the season packet that came with the rice-a-roni out.
Meanwhile, heat a large skillet over medium heat and brown sausage, break it up into bite-size pieces. I rinsed my sausage with water when it was done to get some extra grease off, and then set aside. Return skillet to heat and add 1 tablespoon of EVOO with the Bell peppers, Red onion, and Mushroooms. Season with salt and pepper and cook until veggies are crisp-tender, about 5 min. Add the sausage and rice to the skillet with the veggies and let it cook together for ~5 min on low. Serves 5.
Serving Size: Makes 6 1-cup servings
Meanwhile, heat a large skillet over medium heat and brown sausage, break it up into bite-size pieces. I rinsed my sausage with water when it was done to get some extra grease off, and then set aside. Return skillet to heat and add 1 tablespoon of EVOO with the Bell peppers, Red onion, and Mushroooms. Season with salt and pepper and cook until veggies are crisp-tender, about 5 min. Add the sausage and rice to the skillet with the veggies and let it cook together for ~5 min on low. Serves 5.
Serving Size: Makes 6 1-cup servings