Stuffed Pepper

Ingredients

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Brown rice

  Long-grain, cooked

  1 cup or 195g

• Vegetable Broth

  From bouillons. Low sodium

  1 ½ cup or 360g

• Coconut oil

  1 tsp or 5g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  2 cloves, minced or 6g

• Italian sausage

  Pork, raw

  4 oz or 113g

• Tomato sauce

  No salt added

  1 cup or 245g

• Italian Seasoning

  Shoppers Value

  2 tsp or 8g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

• Parmesan cheese

  Grated

  ¼ cup or 25g

Directions

1. Preheat oven to 350 degrees F.
2. Bring a pot of water to boil. Cut peppers in half, removing the membrane and seeds. Boil for 3-5 minutes until they are flexible. Drain in a colander and set aside.
3. Cook rice in broth according to package directions. Set aside.
4. In a large frying pan, heat oil over medium-high. Add onion and sauté for 3-4 minutes Add garlic and sauté for another 30 seconds.
5. Add hot Italian sausage and cook until it’s no longer pink, breaking it up with your spatula as it cooks.
6. Add cooked rice, tomato sauce, Italian seasoning, and salt and pepper. Cook until heated through, about 5 minutes.
7. Stuff peppers and place in a well-greased roasting dish. Top each pepper with shredded mozzarella and grated parmesan. Roast for 15-20 minutes in the preheated oven. Enjoy!

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