Kats’ Kitchen

Smoky Stuffed Peppers January 12, 2008

Filed under: Main Dishes — stacielk @ 10:48 pm
Tags: , , , ,

peppers.jpg

I received two recipe books for Christmas this year:  Racheal Ray 365:  No Repeats, which I have made 3-4 meals out of already and EatingWell serves two.  This recipe is from the EatingWell cookbook.  The reason I like this cookbook so much is because it serves 2, my husband and I, with no leftovers.  Not that I don’t like leftovers, but it’s nice to not have leftovers once in a while.  Oh yes, and they were delicious!  I would never eat these when I was a kid, my taste-buds have definitely changed!

Smoky Stuff Peppers

(Recipe from:  Eating Well Serves Two by Jim Romanoff)

2 large bell peppers, tops cut off and seeded

4 oz hot Italian turkey sausage, removed from casing (1 link, I didn’t use turkey b/c I didn’t have any in the house.)

3/4 c reduced-sodium chicken broth

1 large plum tomato, chopped

2/3 cup instant brown rice

1 /3 cup chopped fresh basil (I used the seasoning and only put in about half that amount)

1/3 cup 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 tender-crisp, 7 to 10 minutes.  Drain the water and transfer the peppers to a roasting pan.

Meanwhile, cook sausage in a large saucepan over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes.  Stir in broth, tomatoes and rice; bring to a simmer, scraping up any browned bits with a wooden spoon.  Cover, reduce heat to medium-low and simmer until the rice is softened but still moist, about 10 minutes.

Stir basil and half the cheese into the rice mixture.  Divide the filling between the peppers, then top with the remaining cheese.  Broil until the cheese is melted, 2 to 3 minutes.

Makes 2 servings.

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