5-Ingredient Stuffed Bell Peppers

BY MONIKA JACOBSON
 

Looking for a simple, crowd-pleasing dinner for school nights? Try out these stuffed peppers from Monika Jacobson and Eat Move Thrive Spokane.

schedule 45 MINUTES  group  4-6 PEOPLE

Ingredients

3 large bell peppers (any color)
3 pre-cooked chicken or turkey sausages-any flavor (I like Aidell’s brand but just look for ones without artificial ingredients or nitrates)
3 Cups cooked brown rice (can use precooked frozen brown rice to save time, but you could also try other grains like quinoa, farro or barley)
2 Cups marinara sauce (look for ones with less fat and sugar- i.e. serving size is 1/2 cup and between 30-60 calories)
6 Tbsp grated parmesan cheese

Instructions

Preheat oven to 400F.

Rinse bell peppers and coat 9×12 baking dish with cooking spray.

Cut peppers in half and place in baking dish cut side up. Set aside.

Cut up the sausages and saute in a pan until lightly browned. Remove from heat.

Add marinara sauce and cooked rice. Stir and scoop evenly into the 6 pepper halves. Once peppers are loaded, top with 1 Tbsp grated parmesan cheese.

Bake uncovered in oven at 400 degrees for 25 minutes or until peppers are slightly tender and the cheese has melted.

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