Italian

Light Turkey and Sausage Stuffed Peppers is for Dinner.

Light Turkey and Sausage Stuffed Peppers takes 45 minutes to prepare.

Light Turkey and Sausage Stuffed Peppers takes 15 minutes to cook.

Light Turkey and Sausage Stuffed Peppers makes 16 servings.

The ingredients for Light Turkey and Sausage Stuffed Peppers are:

8 green peppers, stems, membranes and seed removed
1 package (1.25 lb) ground turkey (this recipe calculates based on 93% lean)
1 tube (1 lb) hot pork sausage (you could use turkey or chicken to lighten further, or just add pepper flakes)
1/2 cup white rice (I use Jasmine)
1 cup (or more) minced mushrooms (button or crimini, chop in your food processor until the size of the rice)
1 small/medium yellow onion, diced
2 cans (14 oz?) diced tomatoes (fire roasted or seasoned, if you like)
2 tsp fennel seeds (optional, but adds great flavor)
1 TBSP dried oregano flakes
3 oz shredded light mozzarella (or Parmesan would work), separated
2 TBSP Worcestershire sauce

Here is how you make Light Turkey and Sausage Stuffed Peppers:

Brown turkey, pork, and onion in a large skillet that you have a lid for (you'll use the extra space and the lid later) over medium heat. Its okay to start the meat and add the onion after you've got it chopped. Drain fat after browning the mix.Meanwhile, bring a large pot of water to boil. You can either fill a pepper with the top removed (this would be a double portion) or slice them top to bottom to make little dishes to hold the filling later. Cook prepared peppers (stem and innards removed) in boiling water for 3-5 minutes. Remove and set on dish towel or paper towel to get the last of the moisture drained. While the water boils and the meat browns prep your mushrooms. Just toss a few handfuls into a processor to mice them. This adds filling bulk without the carbs of the rice. I did mine about 6 small button mushrooms at a time in a mini chopper.Once the meat is browned & drained, add the tomatoes, rice, mushrooms, spices, and Worcestershire sauce to the skillet and cook over low-medium heat for 15-20 minutes. You want to get the rice tender and the liquid absorbed.While the mix cooks, preheat an oven to 375 and use two large casserole pans to place the peppers. No need for cooking spray just set them in there. When the mixture is done, reserve 1 oz of cheese and stir the remaining two ounces into the mixture and spoon into the peppers. Sprinkle the remaining cheese over the top and bake for 15 minutes.Serving Size:?Makes 16 half pepper servings

The nutritional information for Light Turkey and Sausage Stuffed Peppers is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 201.1

• Total Fat: 8.1 g
• Cholesterol: 40.6 mg
• Sodium: 400.0 mg
• Total Carbs: 7.6 g
• Dietary Fiber: 1.6 g
• Protein: 12.3 g

Light Turkey and Sausage Stuffed Peppers is Italian cuisine.