Italian Sausage- and Rice-Stuffed Peppers

The sausage contributes much of the flavor to these tasty stuffed peppers, so choose one that’s got a little zip.

2 red and/or yellow bell peppers, halved lengthwise, seeded, deveined
1 link fully cooked spicy Italian chicken sausage, halved, thinly sliced*
2 medium garlic cloves, minced
1 cup cooked brown rice
3 tablespoons chopped fresh basil
1/2 cup purchased marinara or pizza sauce
1/4 cup shredded part-skim mozzarella cheese

1. Heat oven to 425°F. Place peppers, cut-sides up, on microwave-safe plate; cover with waxed paper. Microwave on high 2 minutes or until crisp-tender. Turn to drain.

2. Spray medium skillet with cooking spray. Heat over medium-high heat until hot. Cook and stir sausage 1 to 2 minutes or until browned. Add garlic; cook and stir 30 seconds or until fragrant. Stir in rice and basil.

3. Spoon sausage mixture into pepper halves; place on small foil-lined rimmed baking sheet. Spoon marinara sauce over peppers; top with cheese. Bake 15 to 20 minutes or until peppers are tender and cheese is lightly browned.

TIP *If you can’t find spicy Italian chicken sausage, add 1/4 teaspoon crushed red pepper at same time as garlic.

2 servings

PER SERVING: 335 calories, 11 g total fat (3.5 g saturated fat), 15.5 g protein, 43.5 g carbohydrate, 30 mg cholesterol, 920 mg sodium, 6.5 g fiber