Smoky Stuffed Peppers
Serves 6
Published in: Recipe Box
6 large bell peppers -- tops cut off, seeded
12 ounces hot Italian turkey sausage links -- removed from casings 1
1/2 cup reduced-sodium chicken broth
4 plum tomatoes -- chopped
2 cups instant brown rice
1 cups chopped fresh basil
1 cups finely shredded smoked cheese -- such as mozzarella, Cheddar or
Gouda -- divided
Position rack in upper third of oven; preheat broiler.Place peppers
cut-side down in a large microwave-safe dish. Fill the dish with 1/2
inch of water, cover and microwave on High until the peppers are just
softened, 7 to 10 mins. Drain the water and transfer the peppers to a
roasting pan.Meanwhile, cook sausage in a large nonstick skillet over
medium-high heat,breaking it up into small pieces with a wooden spoon,
until cooked through, about 5 mins. Stir in broth, tomatoes and rice;
increase heat to high and bring to a simmer. Cover, reduce heat to
medium-low and simmer until the rice is softened but still moist, 5
mins. Remove from the heat and let stand, covered, until the rice
absorbs the remaining liquid, about 5 mins. Stir basil and half the
cheese into the rice mixture. Divide the filling among the peppers, then
top with the remaining cheese. Broil until the cheese is melted, 2 to 3
minutes.
Recipe Notes
Turkey sausage and smoked cheese give a flavorful boost to this
versatile, somewhat retro dinner. We've speeded it up by microwave
blanching the peppers and using instant brown rice. If possible, choose
peppers that will stand upright.
Makes 6 servings
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