Stuffed Bell Peppers with Italian Sausage



4 Medium bell peppers, (mix of green, red or yellow) halved lengthwise, veins & seeds removed

1 lb HOT ITALIAN TURKEY SAUSAGE, casings removed

1/2 c chopped onions

1/2 c peeled and finely grated carrots

1/2 tsp minced fresh garlic

1 (8-oz) can No-Salt Added tomato sauce

1 c cooked rice

2 tsp dried oregano leaves

1/2 tsp black pepper

8 tsp shredded Parmesan cheese


Blanch peppers in boiling water for 3 minutes. Plunge peppers into cold water to stop the cooking. Drain well.

In a large, heavy nonstick skillet, over medium heat, cook sausage, breaking sausage into small pieces with a wooden spoon. Cook until no longer pink.

Drain all but 1/2 teaspoon pan drippings from pan. Add onions and carrots and sauté just until vegetables are soft. Add garlic and cook only until fragrant, about 30 seconds. Stir in tomato sauce, cooked rice, oregano and black pepper. Mix gently but thoroughly.

Spray a 13 X 9-inch baking dish with nonstick cooking spray. Place pepper halves, cut side-up, in dish. Portion sausage mixture into the pepper halves

Bake, covered, in a preheated 350 degree F oven, for 25 minutes. Remove cover and sprinkle each with 1 teaspoon Parmesan. Return to oven, uncovered, and bake 5 more minutes or until sausage mixture reaches an internal temperature of 165 degrees F.

Nutrition Facts

Total Calories 340

Total Fat 13 g

% Daily Total Fat 20

Saturated Fat 4 g

% Daily Saturated Fat 20

Cholesterol 70 g

% Daily Cholesterol 23

Sodium 810 mg

% Daily Sodium 34

Total Carbohydrates 29 g

% Daily Total Carbohydrates 10

Protein 26 g