Stuffed Red Peppers with Tomato-Basil Sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Stuffed Red Peppers with Tomato-Basil Sauce calories by ingredient


Introduction

Sweet pepper are available year round, great summer time meal, but also a wonderful meal on a cold winter's day. For a truly attractive dish, use a variety of colored peppers, red, yellow, orange Sweet pepper are available year round, great summer time meal, but also a wonderful meal on a cold winter's day. For a truly attractive dish, use a variety of colored peppers, red, yellow, orange
Number of Servings: 6

Ingredients

    6 sweet, red, yellow or orange peppers
    4 links, low sodium Italian sausages
    2 medium onions chopped
    2 cups cooked Minute Rice, Brown
    1 1/2 cups drained canned or chopped fresh tomatoes
    1/2 cup tomato sauce
    1 tbsp Worcestershire sauce
    1 tsp salt
    1 cup Tomato Basil Sauce, Hunts

Directions

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.