Dinner

Sausage and Rice-Stuffed Bell Peppers is for Dinner.

Sausage and Rice-Stuffed Bell Peppers takes 15 minutes to prepare.

Sausage and Rice-Stuffed Bell Peppers takes 45 minutes to cook.

Sausage and Rice-Stuffed Bell Peppers makes 5 servings.

The ingredients for Sausage and Rice-Stuffed Bell Peppers are:

4 large (or 5 small) bell peppers, any color
10 oz. Reduced Fat Jimmy Dean Sausage
1 tsp oregano
1 1/2 c. brown rice, cooked
1 carrot, peeled, grated
3/4 c. shredded cheese
1/4 c. onion, chopped
1 tsp garlic, minced
1/8 tsp black pepper
2 TB flaxseed meal

Here is how you make Sausage and Rice-Stuffed Bell Peppers:

Cut peppers in half, deseed. Steam peppers 5 minutes to soften.Cook sausage. Add onion and garlic; cook 2-3 min. Stir in rice, grated carrot and cheese. Place peppers on baking dish, fill each pepper halve with rice mixture. Cover with foil. Bake at 375* for 25-30 minutes til tender.Serve with tomato sauce if desired.-------------------------------My favorite way to make this, is to substitute the bell pepper with zucchini. It is SOOO good that way. You cut the zuch in half. Scrap out the insides, leaving about a fourth of an inch of the shell. Then fill with stuffing and bake accordingly.This stuffing is also good in button mushrooms! -----------------------------------FYI........the flaxseed meal can be left out. I add it to recipes to add a little extra nutritional value. (Flaxseed is high in Omego 3's.) Number of Servings: 5Recipe submitted by SparkPeople user WANNYBESKINNY36.

The nutritional information for Sausage and Rice-Stuffed Bell Peppers is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 218.5

• Total Fat: 13.5 g
• Cholesterol: 37.6 mg
• Sodium: 312.2 mg
• Total Carbs: 18.3 g
• Dietary Fiber: 3.4 g
• Protein: 11.7 g