Italian Style Stuffed Pepper

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 191.2
  • Total Fat: 6.4 g
  • Cholesterol: 32.8 mg
  • Sodium: 543.7 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 3.0 g
  • Protein: 11.1 g

View full nutritional breakdown of Italian Style Stuffed Pepper calories by ingredient
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The pesto at the end of the recipe is optional. The pesto at the end of the recipe is optional.
Number of Servings: 4


    2 links Hot Italian Turkey sausage (320 cals)
    2 large red bell peppers
    1/2 teaspoon Extra Virgin Olive Oil
    1/3 cup onion,chopped
    1/2 cup carrot, chopped
    1/2 cup zucchini, chopped
    1/4 teaspoon garlic powder (optional)
    1/8 teaspoon dried basil (optional)
    150 grams White rice (5.3 oz by weight) (195 cals)
    3 tablespoons parsley, chopped
    1/4 cup egg whites (approx. 2 large whites)
    4 teaspoons Classico Sun Dried Tomato Pesto (optional; 30 cals)


Remove sausage from casings and put into a medium bowl. Set aside. Slice peppers in half lengthwise and remove veins and seeds.
In a medium pan, heat oil over medium heat. Sautee onions for 3-5 minutes, seasoning with a bit of salt and freshly cracked black pepper. Add carrots and zucchini and cook 5-7 minutes more, or until slightly soft. Season with a bit more salt, pepper, garlic powder and basil. Add rice, and parsley and remove from heat. Allow to cool in fridge 5 minutes or so. Once cooled add rice mixture to raw sausage. Add egg whites and mix thoroughly. Spoon 1/4 of the mixture into each pepper half. Spread 1 teaspoon sun dried tomato pesto on top of each. Place peppers in a baking pan, cover with foil and bake at 350 degrees for about 45 minutes to 1 hour or until internal temperature of meat mixture in pepper is 165 degrees. Remove foil from baking pan and put back into oven at 400 degrees for about 10 minutes or until tops of peppers get a nice color.

Number of Servings: 4

Recipe submitted by SparkPeople user KAIAHZMAHM.

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