Ingredients for Lighter Stuffed Bell Peppers
- Boil In The Bag Rice
- Red Bell Peppers
- Ground Sirloin
- 1 medium onion, chopped
- Fresh Parsley
- Paprika
- Salt
- Allspice
- Marinara Sauce
- 1/4 cup grated Parmesan cheese, plus extra for topping (optional)
- Dry Red Wine
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How to Make Lighter Stuffed Bell Peppers
- Preheat oven to 375°F (190°C).
- Cut bell peppers in half lengthwise and remove seeds and membranes.
- In a large skillet, brown 1 lb. turkey Italian sausage over medium heat, breaking it up with a spoon. Drain off any excess grease.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the skillet. Cook until softened, about 5 minutes.
- Stir in 1 (14.5 ounce) can diced tomatoes, undrained, 1/2 cup uncooked quinoa, 1/2 cup chopped fresh basil, 1/4 cup grated Parmesan cheese, and salt and pepper to taste.
- Spoon the sausage mixture into the prepared bell pepper halves.
- Place the stuffed peppers in a baking dish and pour 1/2 cup of chicken broth into the bottom of the dish.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the filling is heated through.
- Optional: Sprinkle with additional Parmesan cheese before serving.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
72g
Fat
39g
Carbs
15g
