Stuffed Pepper

Ingredients

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Brown rice

  Long-grain, raw

  ½ cup or 93g

• 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

  Shredded

  ¼ cup or 20g

Directions

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

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