Linda's Stuffed Peppers

Recipe By : Linda/BHG
Serving Size : 6 
Categories : Casseroles Meats Vegetables

Amount Measure Ingredient -- Preparation Method
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3 green peppers
1/4 lb sausage (I prefer Jimmy Dean Hot)
1 onion -- chopped
16 oz tomatoes, canned -- chopped
1 1/2 c brown rice, long-grain
1 tbsp Worcestershire sauce
hot sauce
1/2 tsp oregano -- dried
2/3 c cheddar cheese -- shredded
3 tsp chicken bouillon granules

(My preference is to use a rice cooker. If you do not have one, substitute your method of cooking rice.)

Place onions and sausage in rice cooker and begin to heat. As it cooks, stir and break up the sausage. When the meat is browned, add Worcestershire sauce, generous sprinkling of hot sauce, oregano and stir well. Next, mix in chopped canned tomatoes and brown rice. Add water to the 4th or 5th serving mark. (Use appropriate water if not cooking in rice cooker. Brown rice requires more water and longer cooking than white rice.) Stir in chicken bouillon granules and cover. Cook until done. My rice cooker has a steam basket that will steam the green pepper halves. If yours doesn't, you can boil just until tender or cook in microwave.

Stir in 1/3 C cheddar into rice mixture. Ladle rice mixture in green peppers which have been placed in sprayed casserole. The rice is ample to more than cover the peppers. Top with final 1/3 C cheddar. 

Bake at 375° for 30 to 45 minutes--until lightly browned.



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NOTES : 338 calories 2.8 g fiber 13.5 g fat 7 points 

The portions are generous!